Instant Gingerbread Hot Chocolate

4.5

(2)

2 Reviews

1 Photo

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.

By

John Mitzewich

Updated on January 4, 2024

1

clear tall glass of hot chocolate with whipped cream beside jar of hot chocolate mix and measuring spoon

Prep Time:

5 mins

Cook Time:

5 mins

Total Time:

10 mins

Servings:

20

Jump to Nutrition Facts

I generally don’t like to mess around with the classics — and if there’s an iconic hot drink that doesn’t need to be messed around with it’s hot chocolate. But this simple seasonal twist really was incredible. That’s coming from someone who doesn’t like pumpkin spiced anything, but there’s just something special about the way the ginger and cinnamon compliment the cocoa that makes this an absolutely perfect cold weather drink.

Plus, I can’t think of an easier, more perfect edible gift. Just mix it up, transfer it into an appropriate container, slap on a bow, and you’re good to go. As I joked about in the video, this stuff is so good that no one will care how little time, effort, and money you spent on them. But, whether you make this for yourself, or someone on your gift list, or both, I really do hope you give this a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

Ingredients

1 cup cocoa
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)

Directions

Add cocoa, white sugar, brown sugar, ginger, cinnamon, cloves, salt, and cayenne to a bowl, and whisk thoroughly to combine.
Store in an airtight container until needed. Be sure to stir very thoroughly before each use.
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.
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.

Nutrition Facts (per serving)

73	Calories
0g	Fat
17g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 73
% Daily Value *
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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chef's Note:

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