Gingerbread Hot Chocolate Recipe

close up of gingerbread hot chocolate topped with mini marshmallows in glass mug

5 from 1 vote

This gingerbread hot chocolate recipe simmers whole milk, cocoa powder, old-fashioned molasses, maple syrup, and warm gingerbread spices in one saucepan for a deeply spiced, richly flavored holiday drink.

Prep Time5

Cook Time10

Total Time15

Course: Drinks

Cuisine: American

Servings: cups

Calories: 424kcal

Author: Emily Rider

Equipment

1 Medium saucepan
1 Whisk
1 Fine mesh strainer
1 Ladle optional

Ingredients

For the Hot Chocolate:

4 cups whole milk 960 grams, any variety works
½ cup heavy whipping cream 120 grams, optional for a richer texture
8 tablespoons unsweetened cocoa powder 48 grams
4 teaspoons old-fashioned molasses 28 grams, not blackstrap
4 teaspoons pure maple syrup 28 grams
4 tablespoons granulated sugar 48 grams
4 tablespoons light brown sugar 48 grams, packed
2 teaspoons ground ginger 4 grams
4 teaspoons ground Ceylon cinnamon 8 grams
½ teaspoon ground cloves 1 gram
1 teaspoon freshly grated nutmeg 2 grams
1 pinch salt 0.5 grams
4 teaspoons pure vanilla extract 20 grams

For the Topping, optional:

whipped cream
mini marshmallows
ground cinnamon or ginger for dusting
gingerbread cookies for serving

Instructions

Combine the base – in a medium saucepan over medium heat, whisk together the milk, heavy cream if using, cocoa powder, molasses, maple syrup, granulated sugar, brown sugar, and salt until fully combined with no visible streaks of cocoa powder.
Add the spices – whisk in the ground ginger, Ceylon cinnamon, ground cloves, and freshly grated nutmeg. Continue to heat, whisking frequently, until hot and steaming. Do not let it boil.
Simmer and infuse – reduce to low heat and hold at a gentle simmer for 2 to 3 minutes, stirring occasionally, until the spices are fully infused and the liquid is deeply colored and fragrant.
Add the vanilla – remove from heat and stir in the vanilla extract until fully incorporated.
Strain, optional – pour through a fine mesh strainer into a heat-safe pitcher for the smoothest texture.
Serve – divide evenly between four pre-warmed mugs and top with whipped cream, mini marshmallows, or a dusting of ground cinnamon. Serve immediately.

Notes

Old-fashioned molasses only – blackstrap molasses is too bitter for a drink and will overpower the spice blend. Old-fashioned molasses produces a gentler, more balanced gingerbread depth.

Slow cooker method – combine all ingredients except the vanilla in a slow cooker on low for 2 hours. Stir in the vanilla just before serving and switch to warm to hold for up to 2 additional hours.

Dairy-free version – replace the milk with oat milk or full-fat coconut milk and the heavy cream with coconut cream. The rest of the recipe stays the same.

Storage – store in an airtight jar in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, whisking occasionally, until hot and steaming.

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