Gingerbread Hot Chocolate Recipe
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Made with dark chocolate and infused with whole spices like nutmeg, ginger, cinnamon, cloves, and juniper berries, this gingerbread hot chocolate recipe is one of my favorite beverages for warming up during the lazy, “not quite Christmas, not quite New Year’s” days of the festive period. Garnish each mug with a dollop of whipped cream, a sprinkle of ground cinnamon, and a homemade gingerbread cookie for dunking!
Key Ingredients
- 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. Save the rest for making a gingerbread simmer pot, or to use as stirring sticks for mulled wine or hot buttered brandy.
- 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. If you buy too much fresh ginger, you can make your own candied ginger for snacking.
- 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. If you can’t find them, substitute whole allspice instead.
- 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 do not recommend making this hot chocolate with ground, jarred spices, which often lack flavor and may make the finished beverage gritty or grainy, rather than smooth and creamy.
- Dark Chocolate – Choose a good-quality dark chocolate (I used 56% Belgian dark chocolate) rather than chocolate chips, which are designed for baking rather than beverages. If you prefer a smoother, less rich hot chocolate, you can make this recipe with milk chocolate instead.
Tips, Tools, and Serving Suggestions
- A longer infusion yields more flavor. 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.
- Pass through a strainer. After allowing the spices to infuse, pass the milk through a fine mesh strainer to remove the whole spices and pieces of ginger. Discard these with food waste or regular household trash.
- Get creative with garnishes. Garnish gingerbread hot chocolate with a dollop of whipped cream; sprinkle with shaved dark chocolate; add a cinnamon stick or chocolate stirring spoon; or top with a whole gingerbread cookie. Or, finish with homemade vanilla bean marshmallows, or cookies and creme marshmallows.
- Add liquid sweetener. Stir in ginger syrup, maple syrup, or honey, for a sweeter beverage.
- Plan for a party. This recipe can be made ahead of time and refrigerated, or kept warm in a slow cooker. It is also easily doubled or tripled to serve a crowd.
Gingerbread Hot Chocolate
- Total Time1 hour 10 minutes
- Yield2 portions (approx. 180 ml each) 1x
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)
To Garnish:
Honey or ginger syrup, for added sweetness
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.
Make-Ahead and Storage Suggestions
For a crowd: For holiday 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.
To store and reheat: 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
Grapefruit White Hot Chocolate
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!
