Gingerbread hot cocoa is true to its name. Rich in flavor, it’ll warm your tummy this winter.
There’s a chill in the air. Time to enjoy a warm cup of goodness. You might love coffee or tea. Hot cocoa is good, too.
We’ve been indulging a little too much in coffee shop fare, so I’m on a mission to make more of our hot drinks at home. Last week I experimented with a Gingerbread Hot Cocoa. As my son said, “It tastes just like you’re drinking gingerbread.”
And it does!
So whip up a batch of this for your gingerbread fans.
Gingerbread Hot Cocoa
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Course: Drinks
Cuisine: American
Keyword: cocoa, gingerbread hot cocoa, hot cocoa
Servings: 6
Calories: 162 kcal
Ingredients
- 1/4 cup hot water
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1/4 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 cup milk
- whipped cream for topping the cocoa
Instructions
- In a medium saucepan over low heat, combine the water, brown sugar, molasses, cocoa powder, spices, vanilla, and salt. Stir in the milk.
- Heat mixture over medium heat, whisking, until hot. Serve with whipped cream.
Recipe Notes
Nutritional values are approximate and are based on 1/6 of the recipe. Refrigerate leftovers promptly and use within 4 days.
Nutrition Facts
Gingerbread Hot Cocoa
Amount Per Serving
Calories 162 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 255mg11%
Potassium 433mg12%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 198IU4%
Calcium 182mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Kari says
WOW…this looks so good, Jessica! Where do I find that brand of brown sugar? And, is it any different than the “usual” brown sugar that I find at Costco or our neighborhood grocery? BTW, I made your big batch of pasta sauce this month and my family LOVED! Thank you :)!!
Jessica says
Demerara is a type of “brown” sugar that is minimally processed. I buy it at Walmart.
Diana says
Yummy! I made the syrup part, but I only wanted one cup of cocoa. But I forgot this takes 3 cups milk to one cup syrup, so instead of using 1/3 the syrup, I used 1/2 of it. It was good, and VERY gingerbread-y! About halfway through the cup I realized what I’d done, so I added a little more milk and reheated it. Much better. 🙂
Thanks! I used coconut milk (my little guy doesn’t tolerate my milk when I have dairy) and it’s still delish. 🙂
claire says
This sounds so perfect for this winter. Imade homemade hot chocolate last winter & my boys loved it. This will be a great addition. Thank you. It will hit the spot on our cold wintry snowy buffalo winter days.