Enjoy this Gingerbread Hot Cocoa all snuggled up in front of a fireplace or Christmas tree. Or any time you want to warm up on a cool night.
Do you like to dunk cookies in your hot cocoa like me? Grab a gingerbread snap cookie or two and dip away—soooo good! And since the only added sugar I use in this hot cocoa is a little blackstrap molasses (much lower sugar than the packet stuff), I don’t mind indulging occasionally on a good low sugar cookie with it. Moderation in all things in life except love is my motto :-).
Speaking of love, this brings back many fond Christmas memories growing up in a very large family—16 siblings to be exact—especially since having cookies to dip and hot cocoa while anticipating Santa’s arrival was a very special treat and time in our home!
Now as a grown-up (but always a child at heart) and a foodie, I have played around more with creating different festive hot drinks, and this is one of my faves!
And, honestly, making homemade hot cocoa is way better than the packet stuff, and you can make it exactly how you like it too. You can control the sweetness, use whatever milk you like, and play a bit with different spices and toppings. Plus it only takes minutes to make!
Hope this Gingerbread Hot Cocoa becomes one of your faves too!!
Make it dairy-free
Use unsweetened coconut milk, with the option to add a little protein powder after your milk is warmed up. I like to use the brand Natives Forest canned coconut milk. Unsweetened almond milk will work nicely too.
Otherwise, if you’re ok with dairy, splurge on a nice grass-fed, pasture-raised milk. Cows have feelings too and the happier they are, the more plentiful and healthier the milk is.
Like it more decadent?
Add some dark chocolate chips once the milk has heated to a simmer and whisk well.
Don’t have molasses or not a fan?
Use maple syrup, raw honey, coconut or cane sugar. If you have fruit paste (soaked dried prunes or another dried fruit and puréed), this would work well too. You may have to blend the milk and fruit paste first, though, in a blender before heating it up. But worth it!!
Keep the spices simple
You can easily use pumpkin or allspice if you prefer.
More topping ideas!
Cocoa powder, chocolate shavings, extra nutmeg and/or cinnamon. You could also use a dollop of full fat plain Greek yogurt or kefir instead of the coconut whipping cream for extra gut TLC (they’re packed with probiotics- aka friendly bacteria).
Love ginger
Try breaking up the crystal ginger candy and rubbing it around the rim of your mug so you can enjoy a bit of ginger with every sip. So yummy!! I buy my candied ginger from the health store and it lasts a very long time.
Gingerbread Hot Cocoa
Equipment
- 1 Small Stainless Steel sauce pan
- measuring spoons
- Measuring cup
- Whisk
- 1 Mug
Ingredients
- 1 cups Whole milk, pasture raised
- 1/2 cup Filtered water
- 2 tbsp Unsweetened Cacao Powder
- 1/2 tsp Ginger ground
- 1/4 tsp Cinnamon ground
- 1/8 tsp Nutmeg ground, Optional
- 1 tsp Molasses black strap
Topping
- 1 tbsp Whipping Cream coconut
- Crystal Candied Ginger Optional
Instructions
- Heat the milk up on low to medium heat in a small sauce pan along with all the ingredients except the toppings.
- Whisk gently occasionally to ensure all ingredients are mixed well.
- Heat until a nice simmer or hot, but make sure not to bring to a boil. This should take approximately 3-4 minutes.
- Take a small spoon taste to test the flavours and temperature. Adjustment any spices or sweetness to your liking.
- Pour into a nice festive mug.
- Top with whipping cream and a little sprinkle of crystalized candied ginger.
- If you love ginger, try rubbing the candied ginger around the rim and leaving a few crumbs here and there.
- Enjoy!
Yummy in my tummy!