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Gingerbread Hot Chocolate

Gingerbread hot chocolate combines warm gingerbread spices with semisweet chocolate for a rich, smooth drink. It comes together on the stovetop, heated gently until steaming and finished with vanilla.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cup whole milk divided
  • 1 cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 3 tbsp light brown sugar packed
  • 2 tbsp molasses
  • 1 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.125 tsp ground cloves
  • 0.25 tsp kosher salt
  • 8 oz semisweet chocolate finely chopped
  • 1 tsp vanilla extract

Equipment

  • 1 3-quart saucepan

Method
 

  1. In a 3-quart saucepan, whisk the cocoa powder, brown sugar, molasses, ginger, cinnamon, cloves, salt, and 1/2 cup of the milk until smooth.
  2. Whisk in the remaining 3 1/2 cups milk and the heavy cream.
  3. Heat over medium heat for 5 to 7 minutes, whisking often, until steaming with small bubbles around the edge; do not let it boil.
  4. Add the chopped chocolate and whisk over low heat for 2 to 3 minutes, until fully melted and smooth.
  5. Remove the saucepan from the heat.
  6. Stir in the vanilla and serve hot.

Notes

For the smoothest drink, keep the milk mixture below a boil. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free variation, use oat milk, a dairy-free cream alternative, and dairy-free semisweet chocolate.