Recipe - Gingerbread Hot Chocolate

December, finally! It's the time of year when everyone pays attention to hot chocolate! While I continue on in my effort to make hot chocolate accepted as a year-round beverage, I can't help but get a little extra excited about this time of year. I've got some absolutely amazing hot chocolates lined up for the next few weeks, with flavors that are distinctly in the holiday spirit.

And the first one is gingerbread. Gingerbread houses, gingerbread man cookies... Mmm... Gingerbread just has that flavor that stirs up wonderful memories from when I was a kid.

Capturing the gingerbread flavor was an interesting and fun process. I researched what spices and flavors actually create that specific flavor of gingerbread cookies. Once I had it, finding the right combination with the right amount of chocolate took over five tries. My earliest attempts were far too strong!

The picture above shows the basics of the gingerbread flavor. Pumpkin pie spice and clove, along with molasses. Pumpkin pie spice is simply a blend of cinnamon, ginger, nutmeg, and allspice. That's a lot of spices for a cup of hot chocolate! You'll see, it's totally worth it.

All ingredients are as follows:

1½ cup 1% milk
2 tbsp chopped 85% dark chocolate
1 tbsp molasses
1½ tbsp brown sugar
¼ tsp pumpkin pie spice
⅛ tsp ground clove




Alternatively, you could use 1 cup of half & half and ½ cup of milk for a very thick, creamy version of this recipe. I tend to like the thinner version of this one.

I'm using Lindt chocolate here. We need a strong, very dark chocolate to counter all the sweetness of the brown sugar and molasses. 85% works great, and I'm sure an 80% or 90% would be fine, as well. I'd steer clear of going under 75%, though. Or if you do, cut back on the amount of brown sugar proportionally. You'll have to do some taste tests to find the right balance.

Molasses is a very interesting product. I didn't know where it came from until I bought some to use in recipes for this blog and researched it. It is the by-product of processed sugar. When sugar cane is boiled to create crystals, those crystals become table sugar as we know it. What's left behind is molasses. Well, actually it's called cane molasses. Once you boil it two more times, continually refining more sugar out of it, you end up with blackstrap molasses. Blackstrap molasses is actually good for you! It's filled with calcium, magnesium, potassium, and iron, and one tablespoon provides 20% of your daily value of those nutrients. Awesome, huh?

On that same note, brown sugar is simply sugar that hasn't been refined enough to be table sugar. The brown color is a result of there still being a bit of molasses left in it. In this recipe, you could use regular sugar, but using brown sugar just enhances that molasses flavor a little.

Put the milk on the stove over medium heat. Once it's warm to the touch, add in the spices and the brown sugar. Let it get to just about boiling, then add in the chocolate. Once the chocolate is melted and incorporated, turn off the heat and add the molasses. Keep whisking it for a minute or so to be sure it's blended perfectly.

Pour and serve. Amazing, right? This is truly a great holiday hot chocolate. I'd advise against serving it with gingerbread cookies, as together, it could be a bit overwhelming. Try something milder, like speculoos or shortbread cookies.

And don't forget, December 13th is National Hot Cocoa Day! Celebrate it by not  dumping a packet of cocoa powder and powdered milk into a cup of hot water, but by making a real, delicious, perfect cup of real hot chocolate.