Description

This Gingerbread Hot Chocolate is a cozy and festive beverage perfect for chilly days. Rich chocolate milk is blended with warming spices like ginger, cinnamon, and nutmeg, enhanced with creamy cookie butter for a delightful twist. Garnished with mini marshmallows, cinnamon sticks, and mini gingerbread men, this drink offers a comforting treat that’s easy to make and sure to delight everyone.

Ingredients

Scale

Hot Chocolate Mix

6 cups chocolate milk
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar
2 tablespoons Biscoff spread (or any brand of cookie butter)
3 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Garnishes

1/2 cup mini marshmallows
4 cinnamon sticks (for garnish and stirring)
4 mini gingerbread men (for garnish and dunking)

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Instructions

Combine Ingredients: In a large saucepan, combine the chocolate milk, cocoa powder, brown sugar, Biscoff spread, ground ginger, cinnamon, and nutmeg to create the base for your gingerbread hot chocolate.
Heat and Stir: Place the saucepan over medium heat. Stir occasionally as the sugar and Biscoff spread dissolve completely. Be careful not to overheat or bring the mixture to a boil to avoid scalding the hot chocolate.
Warm Thoroughly: Continue cooking until the mixture is steaming and thoroughly warmed, approximately 5 minutes. Test the temperature and flavor by ladling a small amount to adjust heat or seasoning if needed.
Serve: Remove the saucepan from heat and pour the hot chocolate into mugs, filling each about three-quarters full to leave space for toppings.
Add Toppings: Garnish each mug with whipped cream if desired, mini marshmallows, and a dusting of cocoa powder. Add a cinnamon stick for stirring and set a mini gingerbread man on the side for dunking.
Enjoy: Serve immediately and enjoy the comforting, festive flavors of your homemade gingerbread hot chocolate.

Notes

Do not boil the hot chocolate to prevent a burnt or bitter taste.
Adjust the amount of spices according to your taste preferences for a stronger or milder gingerbread flavor.
For a vegan version, substitute chocolate milk with almond or oat milk and use vegan cookie butter.
Whipped cream toppings are optional but add an extra indulgent touch.
Use low-fat or reduced-sugar chocolate milk for a lighter version.