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