Gingerbread Cookie Hot Chocolate
A cozy, creamy gingerbread cookie hot chocolate that tastes like Christmas in a mug. Warm, spiced and incredibly easy to make with real gingerbread cookies.
Servings: 4
Equipment
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Mugs
Ingredients
- 3 tbsp unsweetened cocoa powder
- 1/4 cup brown sugar | dark brown preferred
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- ground cloves
- 1/4 cup crushed gingerbread cookies
Wet Ingredients:
2
| cups | milk |
whole milk recommended
¼| cup | heavy cream | optional
1| tbsp | molasses
1 | tsp | vanilla extract
Instructions
- In a medium saucepan over medium heat, add the milk and heavy cream. Heat until steaming but do not boil.
- Whisk in cocoa powder, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth and fully combined.
- Add the molasses and continue whisking until the mixture becomes rich and fragrant.
- Stir in crushed gingerbread cookies and let simmer for 3–4 minutes, whisking frequently.
- Remove from heat and stir in vanilla extract.
- Pour into mugs, add your favorite toppings, and serve warm.
Notes
- Dark brown sugar gives the best gingerbread flavor
- Real gingerbread cookies create authentic taste and thickness
- For dairy-free: use oat milk + coconut cream + vegan cookies
- For extra thickness, simmer longer or add chocolate chips
- Kid-friendly and completely non-alcoholic