This Instant Gingerbread Hot Chocolate recipe puts a festive spin on everyone's favorite cold-weather comfort drink. With the warm embrace of gingerbread spices and a hint of molasses sweetness from brown sugar, it's a simple and delicious treat for those chilly evenings. The best part? It's ready in a flash, making it perfect for a quick indulgence or as an easy-to-make gift for friends and loved ones.
Why You'll Love This Recipe
- Simple and Quick: This recipe is incredibly easy to make, requiring minimal effort and time.
- Perfect for Gifting: It's a thoughtful and delicious homemade gift that's sure to impress.
- Warm and Inviting: The gingerbread spices and rich cocoa flavor create a cozy and comforting experience perfect for chilly days.
- Customizable: Adjust the spices to your preference for a personalized touch.
Ingredients
- 1 cup cocoa powder
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 pinch cayenne pepper (optional)
- Milk
Instructions
- In a bowl, combine cocoa powder, white sugar, brown sugar, ginger, cinnamon, cloves, salt, and cayenne pepper. Whisk thoroughly to combine.
- Store the mixture in an airtight container until ready to use. Be sure to stir well before using.
- To make hot chocolate, heat milk over medium heat until it almost starts to simmer.
- Whisk in 2 tablespoons of instant gingerbread hot chocolate mix per 1 cup of milk.
- Continue whisking until the mixture is fully dissolved and the milk is piping hot.
- Pour into mugs and enjoy.
Chef's Note
For a smoother and richer flavor, Chef John recommends using Dutch-processed cocoa powder in this recipe.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 73 | - |
| Total Fat | 0g | 1% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 28mg | 1% |
| Total Carbohydrate | 17g | 6% |
| Dietary Fiber | 1g | 3% |
| Total Sugars | 14g | - |
| Protein | 1g | 2% |
| Vitamin C | 0mg | 0% |
| Calcium | 6mg | 0% |
| Iron | 2mg | 8% |
| Potassium | 9mg | 0% |
Frequently Asked Questions
What kind of cocoa powder is recommended for this recipe?
Chef John recommends using Dutch-processed cocoa powder for this recipe as it lowers the acidity of the cocoa, resulting in a smoother and richer flavor.
Can I make this recipe ahead of time?
Absolutely! You can mix the ingredients for the gingerbread hot chocolate mix in advance and store it in an airtight container. Just be sure to stir it well before using.
What can I use instead of cayenne pepper?
Cayenne pepper is optional, but it adds a subtle warmth to the hot chocolate. If you don't have it or prefer not to use it, you can omit it without affecting the taste too much.
Let me know in the comments below if you try this recipe! I'd love to hear your thoughts.
Happy sipping!
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