Gingerbread Hot Cocoa Recipes

GINGERBREAD HOT COCOA

Gingerbread Hot Cocoa image

Are you in the Christmas spirit yet? If not, this special cocoa will do the trick. It's like drinking a chocolate gingerbread cookie! -Erika Monroe-Williams, Scottsdale, AZ

Provided by Taste of Home

Time 15m

Yield 3 servings.

Number Of Ingredients 10

Ingredients

1/4 cup packed brown sugar
1/4 cup baking cocoa
1 tablespoon molasses
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
Dash salt
3 cups whole milk
1 teaspoon vanilla extract
Whipped cream

Steps:

In a small saucepan, combine the first 7 ingredients; gradually add milk. Cook and stir over medium heat until heated through. Remove from heat; stir in vanilla. Serve with whipped cream.

Nutrition Facts : Calories 269 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 162mg sodium, Carbohydrate 41g carbohydrate (35g sugars, Fiber 2g fiber), Protein 9g protein.

GINGERBREAD HOT CHOCOLATE

Gingerbread Hot Chocolate image

Ginger, cinnamon and allspice bring a gingerbread flavor to this hot chocolate. Intense Dutch-process cocoa powder balances the spices, and chopped milk chocolate is mixed in at the end for a creamy, rich texture.

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

6 cups milk
1/4 cup Dutch-process cocoa powder
1/4 cup sugar
2 tablespoons molasses
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
7 ounces good quality milk chocolate, chopped
Whipped cream, for serving
Mini marshmallows, for serving

Steps:

Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows.

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