I love hot cocoa.
I have a beautiful vegan version here if you don’t consume dairy and a pumpkin spiced version here if you want something more fall-themed!
Now, Christmas is approaching, so I thought, why not try a gingerbread version?
When the holiday season rolls around, I start craving it so bad!
This gingerbread hot chocolate is creamy, chocolatey, and perfectly spiced with cozy gingerbread flavors.
It’s the kind of drink that makes you want to curl up under a blanket, put on a Christmas movie, and sip slowly while the house smells like cinnamon and cocoa.
It feels like Christmas in a cup.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Use high-quality chocolate chips like Ghirardelli Semi-Sweet Chocolate Chips for the richest flavor.
- For the creamiest texture, use whole milk or oat milk — both make it super rich and smooth.
- If you love extra spice, add a tiny pinch of ground cloves for that deep gingerbread warmth.
- Want it frothy? Use a milk frother just before pouring into mugs — it makes it café-style.
- Serve with a little gingerbread cookie on the rim (like the one in the photo!) for that extra festive touch.
Let’s get to the recipe!
Gingerbread Hot Chocolate (Christmas Version)
Course: BreakfastDifficulty: Easy2
servings5
minutes10
minutes15
minutesIngredients
2 cups milk of choice (dairy or non-dairy)
2 tablespoons unsweetened cocoa powder
2 tablespoons maple syrup (or brown sugar)
1 tablespoon molasses
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
Pinch of salt
- For topping:
Whipped cream
Crushed gingerbread cookies
Sprinkle of cinnamon or nutmeg
Directions
- In a small saucepan over medium heat, whisk together cocoa powder, maple syrup, molasses, ginger, cinnamon, nutmeg, and a pinch of salt.
- Slowly pour in the milk while whisking to combine everything smoothly. Continue to whisk until the mixture is hot and slightly frothy — about 5–7 minutes.
- Don’t let it boil, just warm enough to sip comfortably. Once it’s silky and steaming, remove from heat and stir in the vanilla extract.
- Pour into mugs, top generously with whipped cream, crushed gingerbread cookies, and a dusting of cinnamon. It smells like Christmas and tastes even better.
- Don’t boil the milk if you’re using nut milk – it will not hold and break.
Variations and Substitutes:
Vegan version: Use almond, oat, or coconut milk and top with coconut whipped cream.
Spicy kick: Add a pinch of cayenne or chili powder for a Mexican hot chocolate twist.
Iced version: Chill it and pour over ice for a frosty gingerbread mocha-style drink.
Mocha version: Stir in ½ teaspoon instant espresso powder before heating.
Sugar-free: Replace maple syrup with a few drops of stevia or monk fruit sweetener.
This gingerbread hot chocolate is everything I love about the holidays because it’s warm, nostalgic, and just the right mix of sweet and spicy.
It’s a cozy drink that makes any evening feel special, whether you’re hosting friends or just winding down alone with soft music and fairy lights.
Once you make it, you’ll find yourself reaching for this recipe every winter without fail.
