This Gingerbread Hot Chocolate is rich, cozy, and full of warm holiday spice — like sipping a cup of liquid chocolate gingerbread. It’s creamy, chocolaty, and gently sweet with hints of cinnamon, ginger, molasses, and vanilla. Perfect for winter nights, holiday gatherings, or anytime you want a comforting festive drink.
Made with real cocoa, warm spices, and your favorite milk, this homemade version has all the indulgence without artificial syrups. The molasses adds that true gingerbread depth, while optional whipped cream and a sprinkle of cinnamon make it feel extra special and holiday-ready. It melts perfectly in your hands and warms you from the inside out.
Serve this to family and friends for movie nights, Christmas brunch, or as a cozy treat by the fireplace. One sip, and it instantly feels like the holidays.
Key Ingredients & Substitutions
Simple ingredients come together for a festive hot chocolate that tastes like a bakery treat.
Milk: Whole, oat, almond, or coconut milk all work. Full-fat gives richest texture.
Cocoa Powder: Use unsweetened cocoa powder. Dutch-processed makes it darker and richer.
Molasses: Key for gingerbread flavor. Maple syrup or brown sugar can substitute, but won’t taste as authentic.
Ginger + Cinnamon: Classic warm spices. Add nutmeg or allspice for deeper spice.
Chocolate Chips: Optional but adds creaminess and richer flavor.
Vanilla: Rounds out the spices and chocolate.
Whipped Cream: Optional, but adds perfect festive touch.
Equipment You’ll Need
- Small saucepan
- Whisk
- Mug for serving
- Spoon for topping
Flavor Variations & Add-Ins
- Peppermint Gingerbread: Add 1–2 drops peppermint extract.
- Extra Creamy: Use half-and-half or add 2 tbsp heavy cream.
- Spicy Kick: Add a pinch of cayenne — Mexican hot chocolate style.
- Mocha Gingerbread: Add a shot of espresso.
- Dairy-free: Use oat or coconut milk + vegan chocolate.
How to Make Gingerbread Hot Chocolate
Ingredients You’ll Need:
- 2 cups milk of choice
- 2 tablespoons cocoa powder
- 2 tablespoons chocolate chips (optional, for richness)
- 1 tablespoon molasses
- 1 tablespoon sugar or maple syrup (adjust to taste)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Whipped cream, for topping (optional)
How Much Time Will You Need?
About 5 minutes — fast and festive.
Step-By-Step Instructions:
1. Warm the Milk
Heat milk in a saucepan over medium heat until warm but not boiling.
2. Whisk in Cocoa & Molasses
Whisk in cocoa powder, molasses, and sugar until fully dissolved.
3. Add Spices & Chocolate
Stir in cinnamon, ginger, and chocolate chips (if using). Whisk until chocolate melts and mixture is smooth.
4. Finish With Vanilla
Remove from heat and stir in vanilla.
5. Serve Warm
Pour into a mug, top with whipped cream, and sprinkle with cinnamon if desired.
Pro Tips for Best Texture & Taste
- Whisk constantly: Prevents graininess and keeps cocoa smooth.
- Do not boil: Heat gently for ultra-creamy texture.
- Use Dutch cocoa: Makes deeper chocolate flavor.
- Add spices slowly: Taste as you go — spices get stronger as they warm.
Frequently Asked Questions
Can I make it dairy-free?
Yes — use oat milk or coconut milk and dairy-free chocolate.
Can I make it ahead?
Yes — heat and store for up to 2 days. Reheat gently on stovetop.
Can I make a big batch?
Absolutely — multiply ingredients and keep warm in a slow cooker for parties.
Can I make it without molasses?
Yes — use maple syrup + a pinch of brown sugar, but flavor will be less “gingerbread.”