Description
This Gingerbread Hot Chocolate is extra creamy, decadent, and full of warming spices. It's the perfect festive hot chocolate for Christmas!
Ingredients
Units
Scale
- 2 cups milk, divided (I used almond milk)
- 1/2 bar dark chocolate, roughly chopped or broken apart
- 2 tbsp cacao powder
- 1 tsp gingerbread spice (or my favorite Christmas spice mix)
- 1 tbsp honey or molasses (or both)
- Pinch sea salt
- Garnish: whipped cream, grated chocolate, cacao powder, gingerbread cookies, or cinnamon
Instructions
- Add ¼ cup of milk to a small saucepan and bring to almost a boil.
- Take it off the heat and add the chopped chocolate.
- Whisk consistently until the chocolate is completely melted and mixed with the milk. Make sure none is stuck to the bottom of the saucepan.
- Whisk in cacao powder, gingerbread spice, honey or molasses, and a pinch of sea salt.
- Add the rest of the milk.
- Set the saucepan over medium heat and whisk everything until combined.
- Warm it up until it steams and gently simmer it for 1-2 minutes. It doesn’t need to cook.
- Turn off the heat and divide the hot chocolate between two mugs.
- Top each drink with whipped cream and grated chocolate or any other toppings. Enjoy!
Notes
Storing: The hot chocolate tastes the best fresh but if you need to, you can store it in a jar in the fridge for a day and reheat it in a small pot on the stove. It will thicken in the fridge as it cools.