Gingerbread Hot Chocolate
Gingerbread hot chocolate is a simple way to add whimsy to your holidays. Infused with gingerbread syrup, and topped with whipped cream, marshmallows, and cinnamon, this rich hot cocoa is like Christmas in a cup!
Making an extra special festive homemade hot chocolate is made easy with this recipe. Sure, treating yourself to a fancy Starbucks drink is nice once in a while, but so is saving your money!
Whipping up a big batch to share with the people you love is much better than a store-bought drink for one anyway. Go all out this year and set up a hot chocolate station. Your guests will love the aroma of the spiced hot chocolate and enjoy being able to pick and choose their own toppings!
PS: Want to really drive home the gingerbread flavors? Enjoy this hot cocoa with gingerbread pancakes with gingerbread butter or gingerbread donuts! You might also like crunch gingerbread granola.
About this gingerbread hot chocolate
This delicious hot chocolate may feel a little gourmet but truth be told it couldn’t be more simple. Using cocoa powder, sugar and semi sweet chocolate to create a chocolate syrup, you’re getting that rich smooth signature chocolatey drink with so little time and effort. Definitely a win win!
This made from scratch hot chocolate with gingerbread syrup is like drinking a chocolate covered gingerbread cookie. Definitely a memorable experience!
Make a big batch for a holiday gathering or just enough for two. Come in from the cold, put on some wool socks, and cozy up under a blanket while sipping on a hot cup of chocolate and spice, and everything nice!
What’s in gingerbread hot cocoa?
- Unsweetened cocoa
- Granulated sugar
- Semi-sweet chocolate, roughly chopped
- Salt
- Whole milk
- Heavy cream
- Gingerbread syrup (to taste)
- Whipped cream, marshmallows, and cocoa powder or ground cinnamon for garnish
How to make this Christmas hot chocolate
Mix the unsweetened cocoa with the sugar in a small bowl.
Put the cocoa, sugar, semi-sweet chocolate, and salt into a pot. Add the milk and the heavy cream and give it a good stir.
Heat up over low to medium heat, whisking/stirring constantly.
Don’t bring to a boil, just heat up until you see steam coming up and everything is blended to a smooth consistency. You don’t want this to burn!
Pour into your mugs, add the gingerbread syrup and desired garnishes, and enjoy!
How to make this hot cocoa your own
- The gingerbread syrup will add its own sweetness, as will the semi-sweet chocolate. Add (or omit) sugar to taste according to your preferences.
- Double or triple (or even more) the ingredients to make a bigger batch.
- Swap out the semi-sweet chocolate and cocoa powder for a white chocolate mix to enjoy white hot chocolate with gingerbread syrup!
- Omit the gingerbread syrup completely and use a gingerbread spice mix, ground ginger, or even just cinnamon and sugar.
- Other than marshmallows, whipped cream, and cinnamon as a garnish, you could add some drizzled chocolate syrup, sweetened cocoa powder, gingerbread cookie crumbs, or even with a side of an entire gingerbread man!
Make Ahead Ideas
You can technically make this hot chocolate ahead of time, but since you’ll have to reheat it anyway and it’s so quick to make, it probably makes more sense just to make it just prior to serving!
Storage Suggestions
Have this on hand for up to 4 days!
Kept in an airtight container or jar in the fridge, you can enjoy this for a few days after making it.
Reheating Tips
Reheat on stove top over low heat until heated through.
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FAQs
Yes! You will need to make it hot first and then allow to cool. Reason is, cocoa powder dissolves much better in warm/hot milk than it does cold. You will end up with an unblended drink if you attempt to make it with cold milk.
Get the Recipe: Gingerbread Hot Chocolate
Ingredients
- 4 teaspoons unsweetened cocoa heaping
- 2 teaspoons granulated sugar note 1
- 1 1/2 ounces semisweet chocolate, roughly chopped around ½ cup
- 1 pinch salt
- 2 cups whole milk
- ½ cup heavy cream
- 4 tablespoons gingerbread syrup or to taste
- Whipped cream, marshmallows, and cocoa powder or ground cinnamon for garnish
Instructions
- Mix the cocoa with the sugar in a small bowl.
- Put all dry ingredients into a pot, add the milk and the heavy cream and give it a good stir.
- Heat over low to medium heat, whisking/stirring constantly. Don´t bring to a boil, just heat up until you see steam coming up.
- Pour into your mugs, add the gingerbread syrup and desired garnishes and enjoy!
Notes
- Add more or less sugar, adjusting to your personal taste. Be aware that the gingerbread syrup will also add additional sweetness.