Description
This Gingerbread Fall Hot Chocolate is the perfect cozy beverage for autumn, combining the warmth of rich cocoa with the delightful spiciness of gingerbread. Topped with whipped cream and a sprinkle of nutmeg or cinnamon, it’s a comforting treat that will warm you up from the inside out.
Ingredients
2 cups milk (dairy or non-dairy)
2 tbsp cocoa powder
2 tbsp gingerbread syrup (store-bought or homemade)
Whipped cream (for topping)
Ground nutmeg or cinnamon (for garnish)
Instructions
- In a saucepan, bring 2 cups of milk to just below boiling point over medium heat. Keep an eye on it to avoid boiling over.
- Once the milk is heated, whisk in the 2 tbsp cocoa powder until it’s fully dissolved and the milk is smooth and creamy.
- Add 2 tbsp gingerbread syrup to the milk and cocoa mixture. Stir well until everything is thoroughly combined.
- Pour the hot chocolate into your favorite mugs.
- Top with a generous dollop of whipped cream. Sprinkle a pinch of ground nutmeg or cinnamon on top for a festive finish.
Notes
- Use a non-dairy milk like almond, oat, or coconut milk for a vegan version. Make sure the whipped cream is also dairy-free.
- Add a pinch of ground ginger, cloves, or allspice to the mix for more gingerbread flavor.
- Stir in a few chocolate chips or pieces of dark chocolate for an extra rich, velvety texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Heating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
