This Gingerbread Hot Chocolate is the best around. It has three secret ingredients that make it special. Curl up by the fire and sip this all day long!
Nothing beats homemade hot chocolate. It’s super quick and easy to make. If you make it yourself you can control what goes in it which is a huge perk.
I made this gingerbread hot chocolate recipe some time ago for Food Fanatic. I was one of their contributors. My speciality was chocolate recipes. I know, right. Talk about the perfect gig.
Good hot cocoa mix can cost a fortune to buy in stores. Making your own saves money.
My family and I live in Canada so winters can be brutal here. We spend a fair amount of time outdoors so we love homemade hot chocolate when we come in from the cold.
One of my personal faves is gingerbread hot chocolate. I love making it, especially around the holidays.
My daughter is OBSESSED with Biscoff. She keeps a jar of it in her barrack box while she’s away for military jobs. I keep it stockpiled in my pantry for when she’s home.
Don’t tell her I told you that. The girl has mad combat skills so she could probably kick my butt if she wanted to. Okay, don’t tell her that either.
We have an ongoing joke that I’m still tougher than her. I also tease her that I’m taller than her. Both are open to much debate but I’ll never admit it to her.
Okay, moving on. Make this Gingerbread Hot Chocolate today!
Recipe Notes:
For the Hot Chocolate:
- Milk – First of all, I used chocolate milk for this recipe. You can use regular 2% milk if you prefer.
- Cocoa Powder – Use good quality unsweetened cocoa powder. It’s worth being picky when it comes to cocoa powder because it will affect the taste.
- Sugar – I used brown sugar for this recipe for a richer flavour. Use granulated white sugar if you prefer it.
- Cookie Butter – I’m not going to lie, this girl loves Biscoff but any cookie butter will do.
- Spices – Lastly, this recipe uses ground ginger, ground cinnamon and ground nutmeg.
For the Optional Toppings:
- Whipped Cream – Adding a dollop or two to hot chocolate is not only fun, but adds great flavour.
- Miniature Marshmallows – Again, adding marshmallows is not only fun, but adds amazing flavour to the hot chocolate.
- Cocoa Powder – I love sprinkling a little bit cocoa powder over the whipped cream and marshmallows.
- Cinnamon Sticks – This is another addition that adds a festive touch and they are useful for stirring your hot chocolate.
- Mini Gingerbread Men – Add a little fun by sitting a gingerbread in the drink or hang it from the rim. This is fun for kids and adults.
How to Make Gingerbread Hot Chocolate:
- First, combine the milk, cocoa powder, brown sugar, Biscoff, ginger, cinnamon and nutmeg in a large saucepan.
- Then, cook the hot chocolate over medium heat, making sure to stir occasionally as the sugar and Biscoff dissolve.
- Next, you want to cook the hot chocolate for about 5 minutes. You want the mixture to warm gently, no rolling boils! No scalding it!
- Then, remove the saucepan from heat and carefully pour it into mugs. I recommend filling the mugs about 3/4 full so you still have room for add-ins.
- Lastly, top each mug with whipped cream, mini marshmallows, and cocoa powder. Then, add a cinnamon stick and gingerbread man to each mug.
- Serve!
Recipes similar to Gingerbread Hot Chocolate:
- Homemade Hot Cocoa Mix
- Red Velvet Hot Chocolate
- Peppermint Hot Chocolate
- Nutella Hot Chocolate
- Coconut Hot Chocolate
- Slow Cooker Confetti Cake Batter and White Chocolate Hot Chocolate
- More Hot Chocolate Recipes
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Gingerbread Hot Chocolate
Equipment
Ingredients
- 6 cups chocolate milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup brown sugar
- 2 tbsp Biscoff spread or any brand of cookie butter
- 3 tsp ground ginger
- 2 tsp cinnamon
- cinnamon sticks for garnish and stirring
- mini gingerbread men for garnish and dunking
Instructions
- Combine the chocolate milk, cocoa powder, brown sugar, Biscoff spread, ginger, cinnamon, and nutmeg in a large saucepan.
- Turn the burner on medium heat and cook while stirring occasionally until the sugar and Biscoff dissolve completely. Do not overcook and do not boil. You don't want to scald the hot chocolate.
- Cook until the mixture is steaming and is warmed thoroughly. This should take about 5 minutes or so. One small tip is to remove a small amount of the hot chocolate with a ladle so you can test it prior to removing the saucepan from the heat. This allows you to check the flavour and the temperature in case either needs adjusting.
- Next, remove the saucepan from the heat and pour the hot chocolate into mugs. I recommend filling each mug 3/4 full so there is still room for add-ins like marshmallows.
- For a nice finishing touch you can top each mug with whipped cream, mini marshmallows, and some cocoa powder over top. Finally, add a cinnamon stick for stirring, and a gingerbread man for dunking.
- Serve!
Notes
Nutrition
Thanks for visiting today!
If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.
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Toodles! xx
Christine says
Yum! Biscoff spread is my weakness so definitely going to have to give these a try! I just got copper mugs as well so, hopefully they turn out as cute as yours! Thanks for posting on Inspiration Monday 🙂
Margaret Robinson says
This is a great recipe and glad you’ve shared it! However, never having used Biscoff on anything (let alone know where to find it – I had to look online for stores), why do you put this in Hot Chocolate?
Kim Beaulieu says
Hi Margaret. Biscoff is what makes it taste like gingerbread cookies. You can use fresh ginger if you like or can’t access cookie butter (Biscoff). Fresh ginger and some sugar would do the trick. Let me know if you have any more questions.
Margaret Robinson says
Thanks – will try the Biscoff. Although I’ve never seen it in any of our grocery stores, I’ve never honestly looked so it’s probably just sitting there waiting for me to grab a jar! Happy Holidays – MMR
Kim Beaulieu says
If you look by the peanut butter you should find cookie butter. Any brand will do. My daughter LOVES the brand from Walmart. Pernotti Cookie Notti Cookie Butter. We make cookie butter krispies with it quite often.
Jessi @ Practically Functional says
This sounds totally delicious! I just wanted to let you know that you were my Rockstar pick at last week’s Creativity Unleashed party! Congrats, and thanks for sharing at our party! https://www.practicallyfunctional.com/creativity-unleashed-202/
Lorelai @ Life With Lorelai says
Hey, Kim! Just wanted to let you know that we loved your Gingerbread Hot Chocolate Recipe so much when you shared it at the #HomeMattersParty last week, we’ve FEATURED it THIS WEEK! Hope you can check it out when you get a sec. Happy Friday!!!
https://lifewithlorelai.com/2017/12/14/home-matters-linky-party-165/
~Lorelai
Life With Lorelai / Home Matters Linky Party
Erlene says
Yummy! I can’t believe I’m saying this, but I don’t think I’ve ever made gingerbread hot cocoa. Will definitely have to try this and have included this in a hot cocoa roundup.
Emily says
I love gingerbread and hot cocoa, but I don’t think I’ve ever had them together! Your recipe sounds delicious, and I love those mini gingerbread man cookies. Thanks for linking up with Merry Monday – I’ll be featuring your hot cocoa as part of our upcoming party.