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Gingerbread Hot Chocolate

This homemade gingerbread hot chocolate combines rich chocolate with warming spices for a cozy winter beverage that's perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Beverage, Dessert
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Gingerbread Hot Chocolate
  • 1 cup heavy whipping cream For unparalleled creaminess. Look for brands with no stabilizers for the best flavor.
  • 1 cup whole milk Feel free to substitute with almond or oat milk for a dairy-free version.
  • 1 teaspoon ground ginger Freshly ground provides the best flavor, but pre-packaged works in a pinch.
  • 1 teaspoon ground cinnamon Use Saigon cinnamon for a stronger pop of flavor.
  • 1/4 teaspoon ground nutmeg Freshly grated nutmeg can elevate the drink.
  • 1/8 teaspoon ground cloves Adds depth to the spicy profile.
  • 2 tablespoons molasses Choose full or robust for extra richness.
  • 3/4 cup semi-sweet chocolate chips, roughly chopped Go for a high-quality brand like Guittard or Ghirardelli.
  • 2 tablespoons light brown sugar, packed For a touch of sweetness to balance the spices.
  • 1 pinch kosher salt Enhances the flavors.
  • Whipped cream, for garnish Homemade is best!
  • Gingersnaps, crushed, for garnish They add a fun crunch—homemade or store-bought.

Method
 

Preparation
  1. In a small saucepan over low heat, combine 1 cup heavy whipping cream and 1 cup whole milk. Stir gently with a whisk to incorporate.
  2. Whisk in 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Continue heating the mixture gently until it’s steaming but not boiling, whisking occasionally.
  3. Once steaming, turn off the heat and cover the pan. Let the mixture steep for 15-20 minutes to allow the spices to unfold their full flavor profile.
  4. Whisk in 2 tablespoons of molasses until completely mixed in.
  5. Return the pan to low heat. Add 3/4 cup semi-sweet chocolate chips and whisk continuously until fully melted and the mixture is smooth and glossy.
  6. Whisk in 2 tablespoons packed light brown sugar and a pinch of kosher salt until dissolved.
  7. Pour the hot chocolate into mugs and top with whipped cream and a generous sprinkle of crushed gingersnaps. Serve immediately to enjoy the warmth!

Notes

Ensure your heavy cream is at room temperature for easier blending. I like to use organic ingredients whenever possible to enhance flavor. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, whisking to re-emulsify.