Gingerbread Hot Chocolate
This rich and creamy Gingerbread Hot Chocolate combines cocoa powder, melted chocolate chips, and gingerbread syrup for a deliciously cozy drink with warm, spiced flavors. Made from scratch in just 15 minutes, it's the perfect winter treat to enjoy with family and friends.
Servings: 4
Calories: 392kcal
Ingredients
- 3 cups 2% Milk
- ¼ cup Cocoa Powder
- ¼ cup Light Brown Sugar
- ¼ tsp Fine Kosher Salt
- ¼ cup Gingerbread Syrup
- ½ cup Semi-sweet Chocolate Chips
Instructions
- In a medium pot over medium heat, whisk together milk, cocoa powder, brown sugar, and salt until the cocoa powder is smooth and completely blended into the milk. Continue to whisk until everything is blended and you notice steam rising from the pot. Take care to not bring the mixture to a boil.
- Remove the cocoa mixture from the heat. Add in chocolate chips and gingerbread syrup. Let sit for 3-4 minutes to allow chocolate chips to melt. Whisk together until smooth.
- Once the chocolate chips melt, place the hot chocolate back on the heat and bring to desired temperature and serve. I recommend serving this hot chocolate around 150–160°F (65–71°C) so that it's comfortable to sip, but not too hot. Keep the heat at medium-low and whisk occasionally to maintain a smooth consistency.
- To take this drink to the next level, feel free to add any toppings if you want, like marshmallows, whipped cream, crushed gingerbread cookies, cinnamon, or shaved chocolate. Enjoy!
Notes
- Scald the milk - Heat milk to approximately 180°F (82°C), until steam rises and small bubbles form around the edges. Do not allow it to boil.
- Melt chocolate gently - Add chocolate chips after removing the saucepan from the heat. Let sit for 3–4 minutes before whisking until smooth.
- Gingerbread syrup - Homemade gingerbread syrup or store-bought works well. Adjust the amount to your preferred sweetness.
- Milk substitutions - Whole milk creates a richer drink. For a dairy-free version, use oat, almond, or soy milk with dairy-free chocolate chips.
- Serving temperature - For a warm, sippable drink, serve at approximately 150–160°F (65-71°C).
- Storage - Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheating - Warm over medium-low heat, whisking frequently until steaming. Avoid boiling.
- Gluten-free option - Use gluten-free gingerbread syrup and chocolate chips. Omit the gingerbread cookie topping or use gluten-free cookies.
Nutrition
Calories: 392kcal | Carbohydrates: 65g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 278mg | Potassium: 590mg | Fiber: 5g | Sugar: 52g | Vitamin A: 437IU | Calcium: 259mg | Iron: 3mg