This Gingerbread Hot Chocolate is the best around! It has three secret ingredients that make it special and give it a gingerbread flavour.
If you make it yourself you can control what goes in it which is a huge perk.
Good hot cocoa mix can cost a fortune to buy in stores. Making your own saves money.
We live in Canada so winters can be brutal. My family spends a fair amount of time outdoors so we love making homemade hot chocolate when we come in from the cold.
One of my personal faves is gingerbread hot chocolate. I love making it, especially around the holiday season.
My youngest is OBSESSED with Biscoff. We buy jars and jars of it on a regular basis.
Honestly, I need to keep a good stockpile of it in my pantry because we go through so much of it.
So, making a Biscoff – cookie butter inspired hot chocolate just made sense. This gingerbread hot chocolate satisfies our cravings in the most delicious way.
After you whip it be sure to toss lots of marshmallows in your mug. Then, top it with a gingerbread cookie!
Honestly, it’s the perfect warm drink to curl up with and watch Christmas movies! Or grab a novel and sip this by a warm fire.
Ingredients
- 6 cups chocolate milk
- ¼ cup unsweetened cocoa powder
- ¼ cup brown sugar
- 2 tablespoons Biscoff spread or any brand of cookie butter
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
Toppings:
- ½ cup mini marshmallows
- 4 cinnamon sticks for garnish and stirring
- 4 mini gingerbread men for garnish and dunking
Instructions
- Combine the chocolate milk, cocoa powder, brown sugar, Biscoff spread, ginger, cinnamon, and nutmeg in a large saucepan.
- Turn the burner on medium heat and cook while stirring occasionally until the sugar and Biscoff dissolve completely. Do not overcook and do not boil. You don’t want to scald the hot chocolate.
- Cook until the mixture is steaming and is warmed thoroughly. This should take about 5 minutes or so. One small tip is to remove a small amount of the hot chocolate with a ladle so you can test it prior to removing the saucepan from the heat. This allows you to check the flavour and the temperature in case either needs adjusting.
- Next, remove the saucepan from the heat and pour the hot chocolate into mugs. I recommend filling each mug ¾ full so there is still room for add-ins like marshmallows.
- For a nice finishing touch you can top each mug with whipped cream, mini marshmallows, and some cocoa powder over top. Finally, add a cinnamon stick for stirring, and a gingerbread man for dunking.
- Serve!
