Gingerbread Hot Chocolate
If you’re a gingerbread lover, you’re going to ADORE this Gingerbread Hot Chocolate. This from-scratch hot cocoa recipe comes together quickly on the stovetop and has the signature flavors of a hot chocolate with the signature spices and vibes of gingerbread. This cozy drink is so easy to make and share!
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The BEST Gingerbread Hot Chocolate recipe
Hot chocolate is one of my favorite things to make during the winter months.
Also, pretty much everyone loves hot chocolate, so it feels like an easy win.
Whether you’re hosting friends, your kids’ friends or just want something comforting for yourself, a steaming mug of this gingerbread cocoa is a brilliant idea.
You heard it here first.
Why I love hot chocolate:
Warm, cozy drinks are simply the best. And homemade Gingerbread Hot Cocoa is extra special since it’s got those holiday vibes and flavors.
Here are some things I love about this recipe…
- It combines two beloved flavors into one delicious sipper. If you’re fan of gingerbread and a fan of hot chocolate, this combination is going to be something you’ve GOT to try.
- It’s a quick recipe. If you’ve got all the ingredients, this comes together in no time and results in a delicious treat.
- This specific recipe makes four servings. Which means it’s perfect to share with a small group of people you like.
- Your guests can customize their cups. Offer different toppings so everything can add what they love.
More hot chocolate recipes to try: Vanilla Hot Chocolate | Pomegranate White Hot Chocolate | Peppermint Schnapps Hot Chocolate
What you need to make this recipe:
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- Saucepan or a large Dutch oven (if you’re doubling or tripling the recipe)
- Slow cooker to keep hot chocolate warm
- Ladle, for serving
- Mugs
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab at the store:
- Molasses — if you’re making gingerbread, you’ve gotta have molasses! This sticky sweet ingredient cannot be replaced because it brings both vibes and flavor.
- Spices — we are using common gingerbread spices to make this hot chocolate mix and give it some true gingerbread flavor. They include ground ginger, ground cinnamon, ground cloves and ground nutmeg.
- Cocoa powder — this is a must-have to make hot cocoa! You can use Dutch processed cocoa powder or natural cocoa powder… both work in this application.
- Sugars — we use a combination of brown sugar (for its bonus molasses sweetness) and granulated sugar (also known as white sugar) to sweeten our cocoa.
- Kosher salt — a medium-grain kosher salt is my go-to. (Diamond Crystal is my favorite brand.) You can use a similarly sized sea salt.
- Milk — I love to make hot chocolate recipes using whole milk. That said, you can easily use a lower fat milk or even a non-dairy milk if you prefer. (Unsweetened almond, cashew and oat milk would all be wonderful.)
- Toppings — you can use whatever makes you happy! You can see that we used mini marshmallows, marshmallow fluff, chocolate shavings and crispy ginger cookies in these photos. You could also add homemade whipped cream, if you prefer that.
You can also add a splash of pure vanilla extract if you’re feeling fancy.
How to make Gingerbread Hot Cocoa
Add the molasses, cocoa powder, brown sugar, granulated sugar, ground ginger, ground cinnamon, ground cloves, ground nutmeg and kosher salt to a medium saucepan. (We are adding all ingredients EXCEPT the milk at this point.) This is essentially going to form a super intense gingerbread syrup.
Warm it up over medium high heat on the stovetop. Whisk to combine.
Cook for 2 minutes. It will be very thick.
Slowly pour in milk while whisking to incorporate it into the rest of the ingredients. Bring to a simmer and heat milk until warmed through.
Once warmed through, serve immediately in mugs and garnish with your favorite toppings.
How to store leftover cookie hot chocolate:
If you wind up with leftovers, no sweat. You can enjoy it again later!
Let it cool and store it in an airtight liquid container in the refrigerator for up to a week. Reheat in the microwave in 30-second bursts in an individual mug. If you want to reheat a large portion of the cocoa, add it into the slow cooker to warm up.
Erin’s Easy Entertaining Tips
Hosting a hot chocolate party, a holiday party or a Christmas gathering? Serving this homemade Hot Chocolate would be a perfect addition.
If I were serving this to share, here are a few things I might do…
- Make a hot chocolate bar for guests to serve themselves and garnish their mugs. (You could also create a hot chocolate board if you’d prefer this or have a smaller space!)
- Double or triple the recipe… and keep it warm in the slow cooker so that everyone can have a mug.
- Ask guests to bring their own mugs! This is a great way to cut down on dishes. Make sure to clear the sink before the party so they can rinse them out before heading home.
- For bigger parties, you might want to make extra hot chocolate and keep it cooking in slow cookers in another room. When one runs out, then you have a backup. (Ask to borrow a friend’s slow cooker — no need to buy a new one just for the occasion!)
Frequently Asked Questions
It’s hard to replace most of the ingredients, BUT you can substitute the regular milk with your milk of choice. You can easily make it dairy-free or vegan by swapping that
Hot chocolate should be served piping hot in a mug! Top with marshmallow fluff for a more luxurious finish. Add a sprinkle of cinnamon or chocolate shavings on top for texture and color. Add a ginger cookie, too! Just because!
This recipe calls for milk. I personally like to use whole milk because it’s thick and creamy. In hot chocolate, milk gives it a much silkier texture. However, water can be a great dairy-free option if you don’t have dairy free milks, like soy milk, almond, coconut or oatmilk.
Quick tips and tricks to making the best hot cocoa
- Follow the recipe. The combination of molasses, sugars and spices really dress up classic hot chocolate.
- Offer different toppings. Why? It’s fun! It’s also nice to have a variety of things that you and your guests might enjoy.
- You can serve this gingerbread hot chocolate on a hot cocoa board any time! They are especially great for holiday parties throughout the holiday season or kid-centric winter gatherings.
More hot chocolate recipes to try this season:
Here’s how you can make this one at home…
Gingerbread Hot Chocolate
Ingredients
- ¼ cup molasses
- ⅓ cup cocoa powder
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 3 ½ cups milk
Toppings
- Marshmallows
- Marshmallow fluff
- Chocolate shavings
- Ginger cookies
Equipment
- Slow cooker or large pot on the stove (to keep hot chocolate warm)
- Ladle to serve
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Instructions
- Add the molasses, cocoa powder, brown sugar, granulated sugar, ground ginger, ground cinnamon, ground cloves, ground nutmeg and kosher salt to a medium saucepan. (We are adding all ingredients EXCEPT the milk at this point.)
- Warm it up over medium high heat, and stir to combine. Cook for 2 minutes. It will be very thick.
- Slowly pour in milk while whisking to incorporate it into the rest of the ingredients.
- Bring to a simmer.
- Serve in mugs and garnish with your favorite toppings.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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