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Cozy Gingerbread Hot Chocolate Bar with 5 Easy Toppings

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This gingerbread hot chocolate is rich, velvety, and spiced with molasses and ginger, served with a toppings bar for a cozy, customizable treat. Perfect for holiday parties, snow days, or any cold evening.

Ingredients

Scale
  • 4 cups (960 ml) whole milk
  • 1 cup (175 g) semi-sweet chocolate chips
  • 2 tablespoons (15 g) unsweetened cocoa powder
  • 2 tablespoons (30 ml) unsulphured molasses
  • 2 tablespoons (25 g) packed brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream, for serving
  • 4–5 candy canes, crushed, for topping
  • Mini marshmallows, for topping
  • Crushed graham crackers or ginger snaps, for topping
  • Chocolate shavings or curls, for topping
  • Sprinkles, for topping

Instructions

  1. In a small bowl, whisk together the cocoa powder, ground ginger, cinnamon, nutmeg, cloves, and salt.
  2. Pour the milk into a medium saucepan and warm over medium heat until steaming but not boiling (about 3-4 minutes). Stir occasionally.
  3. Add the chocolate chips and the spice-cocoa mixture to the warm milk. Whisk constantly until the chocolate is fully melted and the mixture is smooth (about 2-3 minutes).
  4. Stir in the molasses, brown sugar, and vanilla extract. Whisk until fully incorporated and the sugar has dissolved.
  5. Reduce heat to low and let the hot chocolate simmer for 2-3 minutes, stirring occasionally, until it coats the back of a spoon. Do not let it boil.
  6. While the hot chocolate simmers, prepare the toppings: crush candy canes in a ziploc bag with a rolling pin, and place each topping in small bowls.
  7. Ladle the hot chocolate into mugs and let everyone customize their own with whipped cream and desired toppings.

Notes

For a dairy-free version, use oat milk or full-fat coconut milk and dairy-free chocolate chips. For an adult version, add 1.5 oz dark rum, bourbon, or peppermint schnapps per serving. The hot chocolate can be made ahead and refrigerated for up to 3 days; reheat gently on the stove. The flavors meld and taste even better the next day.

Nutrition

Keywords: gingerbread hot chocolate, hot chocolate bar, Christmas drink, winter beverage, cozy drink, holiday recipe

Find it online: https://dinadinnertable.com/cozy-gingerbread-hot-chocolate-bar-with-5-easy-toppings/