This instant gingerbread hot chocolate puts a seasonal twist on everybody's favorite hot cold weather drink. With gingerbread spices and a hint of molasses flavor from brown sugar, it is mixed and ready to add to hot milk. Plus, it makes an edible gift so special that the person you give it to won't care how easy it was for you to make it.
Ingredients
- cocoa: 1 cup
- white sugar: 1 cup
- brown sugar: 0.5 cup
- ground ginger: 2 tsp
- ground cinnamon: 1 tsp
- ground cloves: 0.25 tsp
- salt: 0.25 tsp
- pinch cayenne pepper: 1 piece (optional)
Metric Conversion
Stages of cooking
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Add cocoa, white sugar, brown sugar, ginger, cinnamon, cloves, salt, and cayenne to a bowl, and whisk thoroughly to combine.
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Store in an airtight container until needed. Be sure to stir very thoroughly before each use.
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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 milk.
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Once everything is mixed together and dissolved, and the milk is piping hot, transfer into mugs and enjoy. John Mitzewich Chef's Note: I used a Dutch-processed cocoa powder for this recipe. Dutch processing lowers the acidity of the cocoa.
