Cozy, warming, and perfectly spiced, this Gingerbread Hot Chocolate is the ultimate treat for chilly days. Creamy milk and heavy cream are heated with ginger, cinnamon, nutmeg, and cloves, then blended with chocolate and a touch of molasses for that signature gingerbread flavor. If you love this cozy drink, be sure to check out more of my Gingerbread Recipes for cookies, cakes, and other seasonal favorites. And for times when you want a quick cocoa fix, my Big Batch Hot Cocoa Mix is an easy, make-ahead option that’s perfect for holiday mornings or weeknight treats.
Ingredients & Substitutions
- Heavy Whipping Cream: Adds richness and creaminess to the hot chocolate. You can reduce to ½ cup for a slightly lighter drink or substitute with full-fat coconut milk for a dairy-free version.
- Whole Milk: Gives the drink a smooth texture. You can also use 2% milk or a plant-based milk like oat or almond if desired.
- Spices: Ground ginger, cinnamon, nutmeg, and cloves give the drink its classic gingerbread flavor. If you don’t have all of them, 1 ½ teaspoons pumpkin pie spice can be used instead.
- Molasses: Provides the signature deep, warm gingerbread taste. Dark molasses gives a stronger flavor, while light molasses will be milder.
- Semi-Sweet Chocolate Chips: Roughly chopped for even melting. You can also use chopped chocolate bars or dark chocolate for a richer flavor.
- Light Brown Sugar: Sweetens the drink and complements the spices. Granulated sugar can be used, but the flavor will be slightly less complex.
- Salt: Enhances the chocolate and spice flavors.
- Whipped Cream: Optional topping that adds extra creaminess and makes the drink feel indulgent.
- Crushed Gingersnaps: Optional garnish for texture and extra gingerbread flavor. A cinnamon stick can also be used as a decorative stirrer.
FAQs
Can I make this hot chocolate ahead of time?
Yes! You can prepare the milk and spice mixture up to 24 hours in advance. Keep it covered in the refrigerator, then reheat gently on the stove before adding chocolate and serving.
Can I adjust the spice level?
Absolutely! If you prefer a milder drink, reduce the ginger to ½ teaspoon and leave out the cloves. For a stronger gingerbread flavor, add a little extra cinnamon or molasses.
Can I make this dairy-free?
Yes. Substitute the heavy cream with full-fat coconut milk and use a plant-based milk like oat or almond milk. Dark chocolate or dairy-free chocolate chips work perfectly for this version.
Can I make this without molasses?
Yes, you can omit the molasses, but it will slightly change the flavor. You can replace it with an equal amount of honey or maple syrup for sweetness, though the deep gingerbread taste will be milder.
Serving Ideas
- Top with whipped cream and crushed gingersnaps for a festive presentation.
- Serve alongside a batch of Gingerbread Brownies or other seasonal treats for a cozy holiday spread.
- Add a drizzle of extra molasses or chocolate syrup for an indulgent twist.
- For a fun variation, stir in a splash of peppermint or cinnamon liqueur for an adult version. Cheers!
How To Store Gingerbread Hot Chocolate
Refrigerator: Store any leftover hot chocolate in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, whisking to recombine the chocolate and spices.
Make-Ahead Tip: You can prepare the milk and spice mixture up to 24 hours in advance and keep it refrigerated. Add the chocolate and heat just before serving for a fresh, creamy drink.
Garnishes: Whipped cream and crushed gingersnaps are best added right before serving, as they lose texture if stored.
Gingerbread Hot Chocolate
Ingredients
- 1 cup (238 g) heavy whipping cream
- 1 cup (245 g) whole milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoons molasses
- ¾ cup (136.5 g) semi-sweet chocolate chips, roughly chopped
- 2 tablespoons light brown sugar, packed
- 1 pinch kosher salt
- Whipped cream, for garnish
- gingersnaps, crushed, for garnish
Instructions
- In a small saucepan over low heat, combine heavy whipping cream and milk.
- Whisk in ginger, cinnamon, nutmeg, and cloves until well blended.
- Continue to heat gently until the mixture is steaming, but not boiling, whisking occasionally. Once steaming, turn off the heat and cover the pan. Let the mixture steep for 15-20 minutes to allow the spices to fully develop their flavor.
- Whisk in the molasses until fully incorporated. Return the pan to low heat.
- Add the chocolate chips and whisk constantly until the chocolate is fully melted and the mixture is smooth and glossy.*
- Whisk in light brown sugar and a pinch of salt.
- Pour into mugs and top with whipped cream and a generous sprinkle of crushed gingersnaps. Serve immediately.
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
This is the perfect cozy drink! The spices are just right, and the chocolate is so rich and smooth!
Elizabeth
If you love gingerbread cookies or any gingerbread treat, you will love this hot chocolate! It's a delicious variation to a classic hot cocoa everyone loves!
Bella
This is definitely an indulgent treat, especially with the whipped cream on top! I love it on a cool Saturday morning.
Stephanie
I really liked the flavor, but the ginger and cloves were a bit strong for me. I’d reduce the ginger next time, but overall it’s a warm, festive drink that’s easy to make.
