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Featuring dark chocolate and whole milk steeped with festive spices like nutmeg, ginger, cinnamon, and cloves, this recipe makes the best gingerbread hot chocolate for winter!
Why Make This Gingerbread Hot Chocolate Recipe?
This gingerbread hot chocolate recipe is one of my favorite beverages to enjoy during these lazy, “not quite Christmas, not quite New Year’s” days of the festive period.. Made by stirring good-quality chopped dark chocolate into whole milk (or plant milk—see notes below) and infused with cinnamon sticks, sliced ginger, juniper berries, whole cloves, and freshly grated nutmeg, this easy-to-make hot chocolate tastes just like a homemade gingerbread cookie.
As a bonus, this recipe can be made ahead of time and refrigerated (and is easily doubled or tripled to serve a crowd), making it an ideal choice for the hectic hustle and bustle of the holiday season.
Gingerbread Hot Chocolate Ingredients
To make this recipe, you’ll need the following:
Whole Milk – I prefer the creaminess of whole milk, but you can make this recipe vegan or dairy-free by substituting your favorite plant milk, such as oat milk. Just double-check that the chocolate you’ve chosen does not contain dairy.
Cinnamon Stick – A whole cinnamon stick adds the distinctive spicy-sweet notes of a gingerbread cookie.
Fresh Ginger – The ginger flavor in this recipe comes from pieces of sliced fresh ginger. (Don’t worry about peeling—you’ll strain out the ginger anyway, so just toss it in, peel and all.) Do not use ground ginger.
Juniper Berries – Unless you’re a frequent baker, you might not have juniper berries on hand. However, it’s worth picking up a bottle of these spicy, aromatic dried berries. (You’ll find them in the spice aisle at most supermarkets, or on Amazon.) In addition to gingerbread hot chocolate, I love adding dried juniper berries to my simmer pots, and they’re also great for infusing a piney flavor into soups and stews.
Whole Cloves – Whole cloves are a must-have in my spice cabinet. I use them frequently for Indian dishes like saag paneer and butter paneer, but they’re also a welcome addition to simmer pots, mulled wine, and hot chocolate.
Whole Nutmeg – Freshly grated whole nutmeg creates depth of flavor and adds a spicy, aromatic note. (I don’t recommend using ground nutmeg—see my tips below.)
Dark Chocolate – Choose a good-quality dark chocolate (I used 56% Belgian dark chocolate) rather than chocolate chips. If desired, you can make this recipe with milk chocolate.
Ingredient Notes:
Whole spices come in bottles or packages which contain more than you’ll need for this hot chocolate recipe. I suggest making my gingerbread simmer pot with the leftovers!
I do not recommend making this hot chocolate with ground spices. Infusing whole spices into the milk imparts flavor without changing the texture. Ground spices cannot be strained out and may make the finished beverage gritty or grainy, rather than smooth and creamy.
How to Make Gingerbread Hot Chocolate
To make gingerbread hot chocolate, stir together milk and whole spices in a saucepan, and simmer over low heat.
After simmering, cover the pan and allow the spices to steep in the hot liquid. Then, strain and discard the spices, rewarm the infused milk, and whisk in the chocolate.
This gingerbread hot chocolate recipe takes about an hour from start to finish, but most of this is passive time. The longer you allow the spices to infuse, the more flavorful your hot chocolate will be. I recommend steeping the spices for at least 30 minutes, or up to an hour for a more pronounced gingerbread taste.
What to Serve With Gingerbread Hot Chocolate
Garnish gingerbread hot chocolate with a dollop of whipped cream, sprinkle with shaved dark chocolate, add a cinnamon stick, or top with a whole gingerbread cookie.
Stir in homemade vanilla bean marshmallows, or cookies and creme marshmallows.
Serve alongside a plate of homemade gingerbread cookies, ginger snaps, chocolate molasses cookies, or Pennsylvania Dutch sand tarts.
Make-Ahead and Storage Suggestions
For parties and open houses, prepare hot chocolate on the stovetop then pour it into a slow cooker. Place mugs and a ladle nearby, along with a selection of toppings, and allow guests to help themselves.
You can store leftover gingerbread hot chocolate in an airtight container in the refrigerator for up to three days. You can also prepare a double or triple batch to reheat in smaller portions.
To reheat, place hot chocolate in a small saucepan on the stovetop and warm, stirring gently, until steaming. Or, pour into a microwave-safe mug and heat for 1-2 minutes or until warmed through.
Other hot chocolate recipes you might enjoy:
Peppermint Hot Chocolate
Red Wine Hot Chocolate
Homemade Hot Cocoa Mix
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Gingerbread Hot Chocolate
- Total Time: 1 hour 10 minutes
- Yield: 2 portions (approx. 180 ml each) 1x
Description
A festive gingerbread hot chocolate recipe made with dark chocolate, whole milk, and spices.
Ingredients
Hot chocolate:
320 milliliters whole milk (1 1/3 cups)
1 cinnamon stick
45 grams fresh ginger, sliced into 1/4-inch slices (2-inch piece fresh ginger)
1/2 teaspoon juniper berries
5 whole cloves
1/4 teaspoon grated whole nutmeg
75 grams chopped dark chocolate (1/2 cup)
Optional garnishes:
Whipped cream, or coconut whipped cream
Shaved or grated dark chocolate
Ground cinnamon
Grated fresh ginger or grated nutmeg
Homemade gingerbread cookies
Instructions
In a medium saucepan, combine milk, cinnamon stick, sliced ginger, juniper berries, whole cloves, and grated nutmeg. Bring to a gentle simmer over low heat. Simmer for one minute.
Remove saucepan from heat. Cover and allow mixture to steep for at least 30 minutes, or up to 1 hour.
Pass the infused milk through a fine mesh strainer. Discard the spices.
Rewarm the milk over low heat. Whisk in the chopped dark chocolate, stirring gently until completely melted.
Remove from heat. Pour into mugs and garnish as desired.
Serve immediately.
- Prep Time: 10 minutes
- Steeping Time: 1 hour
- Category: Beverages
- Method: Stovetop