Gingerbread Hot Cocoa is Perfect for Winter
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When looking for a Gingerbread Hot Cocoa Easy Recipe, I came up pretty short. I wanted something I could make from scratch, having a Gingerbread Hot Cocoa Mix as a base, and be able to blend both that delightful combination of spices as well as the creamy goodness of warm chocolate.
Gingerbread Hot Cocoa Quick Recipe
Is Gingerbread only for Christmas?
We seem to be stuck on the concept of enjoying gingerbread only during the holiday season. Bustle explains it well:
According to Epicure & Culture, gingerbread was sacred, and the only time it was allowed to be made by the general public was during Christmas and Easter. So, that’s probably why it’s seen as a Christmas delicacy. It’s all in the timing. And once an association builds, it’s just hard to shake.
Why is Gingerbread so Dark?
One word: Molasses. Being dark in color, it tends to enhance the colors of the darker spices like allspice and cloves, to make a wonderful rich color.
Gingerbread Hot Cocoa Mix
This mix is perfect for keeping on hand to whip up a batch of this yumminess and by making it in advance? You save all the putsy-futsy time from getting the spice shakers out to measure bits.
You will need:
- ½ cup cocoa powder
- 1 tsp. cinnamon
- ½ tsp ground allspice
- ½ tsp. ground ginger
- ⅛ tsp. ground cloves
Combine all spices and keep in a smaller air-tight container. Yes, this recipe is for a Gingerbread Hot Cocoa using cocoa powder. I think that helps make it richer in flavor when you are savoring your final product. This is really a smaller container as you are talking about less than a cup of total powder. I like to make 4-5 of these gingerbread hot cocoa mix packs together at one time, so I have it on hand for when that snow day hits and we want the yumminess. It saves you roughly five minutes in your prep time, but that just means you get to treat yourself even faster! This spice mix will be shelf stable for a while – so if winter passes and you haven’t used it? You will be fine for the following winter.
Gingerbread Hot Cocoa on the stove
You will need:
- 4 cups 2% milk
- ¼ cup honey
- 1 Tbsp. molasses
- 1 tsp. vanilla extract
- 1 cup whipped cream
- 1 Gingerbread Hot Cocoa Mix
This takes less than five minutes to cook – and I have to tell you – Gingerbread Hot Cocoa with milk is the only way to go! Less than five minutes…that is almost how long it takes to heat up my Keurig and pop in a cartridge! If you substitute the 2% for a vanilla almond milk – skip the vanilla extract. In a medium saucepan add all of the ingredients. Stir to combine. Place the saucepan over high heat and cook until it is beginning to boil, then reduce the heat to low while stirring occasionally. Remove from the heat, pour your gingerbread hot cocoa into the mugs. Top with whipped cream and enjoy! It is amazing compared to that watered down powdered drink out of a K-cup.