How about combining two winter classics into one with this gingerbread hot chocolate? After all, what are winter holidays without piping hot cups of cocoa topped with marshmallows and other such small joys? Right? In this post, we will see how to make some amazing hot chocolate with wintry spices.
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I am the only one who is not a coffee person in my family. I do not do tea as well. For people like me, hot cocoa in winter is bliss. This year, I decided to spice it up a bit and combined my gingersnaps and a winter drink in one.
My standard order at a cafe has always been hot cocoa. I am talking about days before Starbucks became popular, guys. In fact, I still remember Cafe Coffee Day in Bengaluru serving some amazing cocoa.
Considering that I love this drink so much, it is only fair that I share my own spin on it, isn’t it?
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Why should you try this?
We all need a enormous mug of this winter delight because
- it has ginger which is loaded with immune boosting properties. This is just what you need when it is cold.
- can anyone ever say not to chocolate? Really? I m not even considering the possibility.
- the spices that we add, also have some terrific nutrient values. Cinnamon, for instance, has anti-oxidants and allspice has fantastic anti-inflammatory properties.
- lastly, this is a divine, decadent drink when you are nursing a cold or a flu or you just want to cozy up in front of the tree on Christmas morning.
Ingredients
We are making hot cocoa from scratch. Roll up your sleeves and get that saucepan out. Make sure to bring one big enough because everyone is going to want seconds.
Our star ingredients in this recipe are good quality chocolate chips, fresh ginger and molasses.
Ginger
Use the freshest ginger available. Scrape the peel off a 1.5 inch ginger and grate it using a grater. Set aside. No fresh ginger? Substitute with 1 tsp ground ginger. The flavor is a bit different but delicious, nonetheless.
Water
Yes. We will use water to simmer our spices first. Plus, this makes your house smell like Christmas. You are welcome.
Spices
In this recipe, we will be using ground cinnamon, ground allspice and cloves. And I will not recommend substituting any of them.
Sweeteners
To make the best gingerbread flavor, you need molasses. I have used unsulphured blackstrap molasses here. And this is just what you need for this recipe. Other than this, I have also added maple and regular white sugar. In case you do not prefer white sugar, please use coconut sugar.
Chocolate
Get the best quality dark chocolate you can. All I had in my fridge was some cooking dark chocolate chips. This was fantastic in terms of flavor and taste.
Cream
You will need heavy whipping cream for this. The cream adds body and makes the cocoa smoother and creamier. Skip this if you are looking to cut down calories.
Milk
Any milk can be used. Pick full fat milk if you like the drink to be creamy.
Whipped cream
This step is completely optional. You can either use the whipped cream canister like I did or whip some heavy whipping cream up and pipe it onto the cocoa.
Vegan hot chocolate
To make this drink fully vegan, skip the whipping cream and heavy cream. You can use your choice of nut milk. Best bets include cashew and oat milk. I personally recommend barista style oat milk for this recipe.
Variations
- Spike this with an ounce of brandy just before serving if it is intended for grownups.
- Add a generous grind of black pepper along with the spices. This gives an earthy spice to the drink.
- Top with gingerbread man or speculoos cookies before serving. It is a delicious treat for kids.
- You can also add cookie butter ( Biscoff spread) or crushed Biscoff cookies as a topping. Marshmallows are always a big win too.
- Use milk chocolate instead of dark chocolate if you want a sweeter version of this. I have used chocolate that has 70% cocoa.
Recipe Notes
- Allow the spices, water and ginger to simmer well before adding the other ingredients.
- Add the cream and chocolate in quick succession and make sure to whisk well.
- Wait for the chocolate to melt fully before adding the milk.
- Once you add the milk, do not allow the mixture to cook for longer. Since this recipe has molasses, it may curdle the milk if cooked for a long time.
- Serve immediately once you add the whipped cream.
Method
Grate the ginger and set aside. Heat a saucepan with water. Add the grated ginger, ground cinnamon, ground allspice and cloves along with maple syrup and molasses. Stir well and allow to simmer for 4 to 5 mins.
When the water reduces to 2/3rd of its quantity, add the cream and chocolate in quick succession. Whisk well and cook the mixture till all of the chocolate has melted fully. Add the sugar next and immediately add the milk. Stir well to combine. Simmer over gentle heat for 2 minutes.
Once done, pour into mugs. Top with whipped cream. Sprinkle some ground cinnamon before serving. Serve immediately once you add the whipped cream.
Gingerbread Hot Cocoa
Equipment
- Saucepan
- Spatula
- Measuring cups and spoons
Ingredients
- 150 ml water
- 1 tbsp freshly grated ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 3 cloves
- 1.5 tbsp maple syrup
- 2 tsp unsulphured blackstrap molasses
- 75 ml heavy cream
- 2.5 oz dark chocolate chips
- 2 tbsp sugar
- 200 ml milk
For serving
- 2 tbsp whipped cream topping
- 1/4 tsp ground cinnamon for sprinkling
Instructions
- Grate the ginger and set aside.
- Heat a saucepan with water.
- Add the grated ginger, ground cinnamon, ground allspice and cloves along with maple syrup and molasses.
- Stir well and allow to simmer for 4 to 5 mins.
- When the water reduces to 2/3rd of its quantity, add the cream and chocolate in quick succession.
- Whisk well and cook the mixture till all of the chocolate has melted fully.
- Add the sugar next and immediately add the milk.
- Stir well to combine.
- Simmer over gentle heat for 2 minutes.
- Once done, pour into mugs.
- Top with whipped cream.
- Sprinkle some ground cinnamon before serving.
- Serve immediately once you add the whipped cream.
Notes
- Allow the spices, water and ginger to simmer well before adding the other ingredients.
- Add the cream and chocolate in quick succession and make sure to whisk well.
- Wait for the chocolate to melt fully before adding the milk.
- Once you add the milk, do not allow the mixture to cook for longer. Since this recipe has molasses, it may curdle the milk if cooked for a long time.
- Serve immediately once you add the whipped cream.
- Nutritional values provided here are a rough guide and given as a courtesy. Please consult a certified nutrition expert for more information and details.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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