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Gingerbread Hot Chocolate

Gingerbread hot chocolate gets its cozy flavor from ginger, warm spices, molasses, and semisweet chocolate. Whisked gently on the stovetop, it turns smooth and steaming without boiling.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 3-quart saucepan

Method
 

  1. In a 3-quart saucepan, whisk 1 cup of the milk with the cocoa powder, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt over medium heat until smooth and steaming, 2 to 3 minutes.
  2. Whisk in the remaining 3 cups milk, chopped chocolate, and molasses.
  3. Cook over medium-low heat, whisking often, until the chocolate has melted and the hot chocolate is steaming, 5 to 7 minutes; do not let it boil.
  4. Remove the saucepan from the heat.
  5. Stir in the vanilla.
  6. Serve hot.

Notes

For the smoothest texture, keep whisking and do not let the hot chocolate boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a dairy-free option, use oat milk and dairy-free semisweet chocolate.