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gingerbread flavored hot cocoa

Gingerbread Hot Cocoa Mix

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This aromatic Gingerbread Hot Cocoa Mix combines rich cocoa with warming spices for a drink that tastes like a liquid gingerbread cookie. Perfect for cozy winter evenings or as a thoughtful homemade gift, this mix stores well and transforms ordinary hot chocolate into a festive holiday treat.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Beverage
Cuisine: American
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 teaspoon ground ginger
  • 1 cup nonfat dry milk powder about 90 grams, or coconut milk powder for dairy-free option
  • 1 cup packed brown sugar about 200 grams
  • 2 teaspoons ground cinnamon
  • 1 cup unsweetened cocoa powder about 90 grams, preferably Dutch-processed
  • 1/8 teaspoon ground cloves or just a pinch for milder flavor
  • 1/4 teaspoon fine sea salt optional, enhances chocolate flavor
  • 1-2 teaspoons cornstarch optional, creates silkier texture

Equipment

  • Large mixing bowl
  • Whisk
  • Airtight jar

Method
 

  1. In a large mixing bowl, combine the unsweetened cocoa powder, brown sugar, and dry milk powder (or coconut milk powder).
  2. Add the ground cinnamon, ground ginger, and ground cloves to the bowl.
  3. If using, add the optional sea salt and cornstarch.
  4. Whisk all ingredients together thoroughly, breaking up any lumps in the mixture.
  5. For an extra-fine texture, pulse the mixture in a food processor for 10-15 seconds (optional step).
  6. Transfer the finished mix to a clean, dry jar with an airtight seal for storage.
  7. To serve, whisk 3 tablespoons of mix into 1 cup of hot milk (or water if necessary). Adjust amount to taste.

Nutrition

Calories: 85kcal

Notes

This mix keeps well for several months when stored in an airtight container in a cool, dry place. For gift-giving, tie a cinnamon stick around the jar with a ribbon and include preparation instructions. For extra indulgence, top prepared hot cocoa with whipped cream, marshmallows, or a sprinkle of crystallized ginger. The mix can be customized by adding crushed candy canes for a peppermint version or a teaspoon of instant espresso for a mocha variation.

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