Prep Time
15 min
Yields
6 - 8 servings
Ginger, cinnamon and allspice bring a gingerbread flavour to this hot chocolate. Intense Dutch-process cocoa powder balances the spices, and chopped milk chocolate is mixed in at the end for a creamy, rich texture.
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ingredients
6
cups milk
¼
cup Dutch-process cocoa powder
¼
cup sugar
2
tbsp molasses
3
tsp ground ginger
2
tsp ground cinnamon
½
tsp freshly grated nutmeg
¼
tsp allspice
7
ounce good quality milk chocolate, chopped
whipped cream, for serving
mini marshmallows, for serving
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directions
Step 1
Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice in a medium saucepan.
Step 2
Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth.
Step 3
Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows.