Why You’ll Love this GingerBread Hot Cocoa Mix
Warmth in a jar, that’s what this Gingerbread Hot Cocoa Mix delivers.
I’ve created this recipe for those evenings when you need something more than regular hot chocolate—something with character, with spice, with a story to tell.
The blend of cinnamon, ginger, and cloves transforms ordinary cocoa into a holiday sensation.
It’s like drinking a gingerbread cookie, minus the crumbs in your lap.
Perfect for gifting, too.
Can’t decide between cookies or cocoa?
Now you don’t have to.
This mix keeps for months, ready whenever your comfort-drink craving strikes.
What Ingredients are in GingerBread Hot Cocoa Mix?
Creating this cozy gingerbread hot cocoa mix requires just a handful of pantry staples that, when combined, transform into something magical. The beauty of this recipe is how the warm spices mingle with the rich cocoa, creating that distinctive gingerbread flavor we all associate with holiday comfort.
And the best part? You probably have most of these ingredients in your spice cabinet already.
- 1 cup unsweetened cocoa powder (about 90 grams)
- 1 cup packed brown sugar (about 200 grams)
- 1 cup nonfat dry milk powder (about 90 grams) or coconut milk powder for dairy-free option
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Pinch of ground cloves (or 1/8 teaspoon if you prefer bolder spice)
- Optional: 1/4 teaspoon fine sea salt (helps enhance the chocolate flavor)
- Optional: 1-2 teaspoons cornstarch (creates an extra silky texture)
When selecting your ingredients, quality matters, especially with the cocoa powder. A good Dutch-processed cocoa will give you that deep chocolate flavor without excessive bitterness.
As for modifications, feel free to adjust the spice levels to your preference—some like it spicier with more ginger, while others might want to go lighter on the cloves.
And remember, if you’re making this for someone with dietary restrictions, the coconut milk powder substitution works beautifully for a dairy-free version that doesn’t sacrifice creaminess.
How to Make this GingerBread Hot Cocoa Mix
Making this fragrant gingerbread hot cocoa mix couldn’t be simpler, which is precisely why it’s my go-to holiday gift. Start by combining 1 cup unsweetened cocoa powder, 1 cup packed brown sugar, and 1 cup nonfat dry milk powder (or coconut milk powder for dairy-free friends) in a large mixing bowl.
The dry ingredients form the base, while the spices bring that distinctive gingerbread character we’re after. Next, add your warming spices: 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and a pinch of ground cloves (or 1/8 teaspoon if you’re making it for spice lovers).
Whisk everything together thoroughly, making sure to break up any lumps you spot—nobody wants to bite into a pocket of straight cocoa powder, right? For an extra-fine texture that dissolves like a dream, you can pulse the mixture in a food processor for about 10-15 seconds.
This step isn’t strictly necessary, but it creates that professional, store-bought smoothness that makes people wonder what your secret is. Once mixed to perfection, transfer your aromatic creation to a clean, dry jar with an airtight seal.
The mix keeps beautifully for months, though in my house it rarely lasts that long. When serving time arrives, the magic formula is 3 tablespoons of mix whisked into 1 cup of hot milk (or water in a pinch).
The sweetness can vary depending on what milk you use, so feel free to adjust to your preference. Want to make it gift-worthy? Tie a cinnamon stick around the jar with a pretty ribbon and include a little instruction card.
There’s something about homemade gifts that store-bought ones just can’t match, especially when they smell like Christmas morning.
GingerBread Hot Cocoa Mix Substitutions and Variations
The beauty of this gingerbread hot cocoa mix lies in its flexibility—you can easily adapt it to suit different tastes or dietary needs.
I’ve been tweaking this recipe for years and discovered some delicious variations.
For a cooling peppermint twist, crush a few candy canes into the mix—perfect for those candy-cane-crazy friends (like my sister).
Coffee lovers might appreciate the mocha version with a teaspoon of instant espresso.
Need more spice? Bump up the ginger and add allspice for extra warmth.
Those avoiding dairy can substitute coconut milk powder or simply omit the milk powder altogether and prepare with hot non-dairy milk instead.
What to Serve with GingerBread Hot Cocoa Mix
What pairs perfectly with a steaming mug of gingerbread hot cocoa? I’m partial to freshly baked cookies—think snickerdoodles or classic sugar cookies with a hint of nutmeg.
A slice of gingerbread loaf or pound cake makes for delightful dunking, too.
For something unexpected, try buttery shortbread or biscotti. The contrast between the crisp cookie and warm, spiced cocoa creates a little moment of bliss.
When I’m hosting, I set up a toppings bar with homemade whipped cream, marshmallows, and cinnamon sticks for stirring.
A sprinkle of crystallized ginger on top? Trust me, it’s worth the extra effort.
Final Thoughts
Beyond all the delicious pairings we just explored, I’ve found that homemade gingerbread hot cocoa mix brings something special to everyday moments.
It’s the way it transforms ordinary evenings into cozy memories—that first sip warming you from the inside out.
There’s something deeply satisfying about creating a blend that’s perfectly spiced to your taste. No preservatives, no mystery ingredients, just pure comfort in a jar.
When winter feels endless, or you need a moment of calm, this little mix delivers. Make extra for unexpected guests or those days when you deserve a treat.
Your future self will thank you.
Gingerbread Hot Cocoa Mix
Ingredients
Equipment
Method
- In a large mixing bowl, combine the unsweetened cocoa powder, brown sugar, and dry milk powder (or coconut milk powder).
- Add the ground cinnamon, ground ginger, and ground cloves to the bowl.
- If using, add the optional sea salt and cornstarch.
- Whisk all ingredients together thoroughly, breaking up any lumps in the mixture.
- For an extra-fine texture, pulse the mixture in a food processor for 10-15 seconds (optional step).
- Transfer the finished mix to a clean, dry jar with an airtight seal for storage.
- To serve, whisk 3 tablespoons of mix into 1 cup of hot milk (or water if necessary). Adjust amount to taste.
