Will you indulge my sharing yet another indulgence? I know it’s been sweets-heavy around here lately, but I promise that this gingerbread hot chocolate won’t disappoint.
I’ll admit that the season has me a bit frazzled. Not really the season – I love Christmas and the decorating and frivolity that comes with it. I don’t love the holiday hustle that happens at work, and all the last minute request that must get done by year end.
Do these people know that year end is the same each year? Like…let’s add “prepare better” to our list of goals for 2025.
Many things have gone by the wayside, including making proper meals. I’m actually proud that I’m 2-for-2 so far this week on meals that are well-balanced, not sad and truly delicious. One was my easy Christmas fettuccine, Holiday inspired, in more ways than one.
And, despite the hustle, I even found time to sneak in a little treat with this gingerbread hot chocolate and it’s just the best thing to drink while cozy in front of the fire. I know, as that’s exactly the scene playing out here while I write this.
The gingerbread comes from a balance of spices, mixed into from-scratch hot chocolate in a recipe that I borrowed from days of yore. I reduced the chocolate in that OG recipe to ensure that the spices really came through. I think the balance works, and if you make it ahead of time to reheat, they develop even further. Want more of a punch? Adjust accordingly!
I’m not one to get fancy drinks at coffee shops because I always find them to just be too much. Too spiced. Too sweat. Too weak. Too strong. It’s why making them at home is really the way to go for me (not to mention the frugality of it!).
Best garnished with whipped cream (obv) and a sprinkle of cinnamon. And maybe some actual gingerbread, should you have some laying around.
What do I need to make gingerbread hot chocolate?
- Milk, whatever you like. I used 2%.
- Cornstarch, to thicken.
- Dark or semi-sweet chocolate, chopped into bits
- Spices- ground ginger, ground cloves, ground black pepper, nutmeg and cinnamon.
- Whipped cream to garnish, a must.
This can definitely be made ahead of time. Just put it in the fridge and when you’re ready, give it a stir, pop it in the microwave and you’re good as gold.
Let’s go!
Gingerbread Hot Chocolate
Ingredients
- 2 cups 2% milk
- ½ tsp cornstarch
- 3 ½ ounces dark or semi-sweet chocolate, chopped
- ½ tsp ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp ground ginger
- whipped cream, to garnish
Instructions
- In a small saucepan over medium heat, add the milk and cornstarch and stir to get out any lumps. Add the spices and let come to a scald (just below boiling), stirring occasionally, about 5 minutes. Remove from the heat and let steep for 5 minutes.
- Return to the heat to bring back to an almost-boiling temperature. Pour over the chopped chocolate and whisk until the chocolate is all melted. Return to the stove and simmer until desired thickness.
- Divide into two mugs and serve with whipped cream.