Gilbert is our hot chocolate aficionado. Whenever it is time to post a new version of the warming, chocolately drink, I make sure Gilbert is on hand to test it out and give it his “slurp” of approval. Fortunately for all of us, Gilbert and Kelly recently spent an extended time with us. I made good use of that time, testing out a variety of dishes for future posts. This recipe was one of them. While I usually save hot chocolate recipes to post during the bitter cold of January, this one features gingerbread spices, making it a delicious lead in to Christmas.
This recipe is adapted from one served at the San Francisco bean-to-bar chocolate company, Dandelion Chocolate. The gingerbread spice mix provides enough spice to add to 24 servings of hot chocolate. Gingerbread is the spice of Christmas!
Gingerbread Hot Chocolate
Gingerbread Hot Chocolate (adapted from a recipe by Lisa Vega of Dandelion Chocolate in San Francisco via tastingtable.com) Total Time Required: 25 minutes, Prep Time: 10 minutes Cook Time: 15 minutes, Yield: 4 servings
Ingredients:
For the Gingerbread Spice Mix:
- 7 teaspoons ground cinnamon
- 3 tablespoons plus 1/2 teaspoon ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
For the Hot Chocolate:
- 4-1/2 cups milk, divided
- 1 tablespoon brown sugar
- 1-1/2 cups semi-sweet chocolate
- 2-1/2 teaspoons molasses
- 2 teaspoons gingerbread spice mix
- marshmallows for serving (optional)
Directions:
Make the gingerbread spice mix: Combine the cinnamon, ginger, nutmeg, and cloves in a small bowl, whisking to combine. Set the mix aside.
Put together the spice mix.
Make the hot chocolate: Combine 1 cup of the milk with the brown sugar in the top of a double boiler over simmering water or in a large heatproof bowl set over a pot of simmering water. Heat the milk mixture until steaming, whisking occasionally.
Add the brown sugar to the milk and heat.
Add the chocolate to the hot milk and whisk to combine, continuing to heat it over the simmering water.
Add the chocolate to the milk mixture.
Whisk the mixture for an additional 3 minutes, until it is shiny and emulsified.
Heat and stir until the mixture is shiny.
Add the molasses and the gingerbread spice mix to the double boiler, and whisk to combine.
Add the molasses and spice mix to the chocolate mixture.
Whisk in the remaining milk, adding it in a slow stream. Continue heating the hot chocolate until steaming, about 10 minutes, whisking occasionally.
Slowly add in the rest of the milk and heat.
Remove the hot chocolate from the simmering water and pour the hot chocolate into mugs. Serve immediately, topped with marshmallows, if desired.
Pour the hot chocolate into mugs and serve with marshmallows if desired.
Stay warm & spicy! ~Linda
Gingerbread Hot Chocolate (adapted from Lisa Vega of Dandelion Chocolate in San Francisco via tastingtable.com) Total Time Required: 25 minutes, Prep Time: 10 minutes Cook Time: 15 minutes, Yield: 4 servings,
Ingredients:
For the Gingerbread Spice Mix:
- 7 teaspoons ground cinnamon
- 3 tablespoons plus 1/2 teaspoon ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
For the Hot Chocolate:
- 4-1/2 cups milk, divided
- 1 tablespoon brown sugar
- 1-1/2 cups semi-sweet chocolate
- 2-1/2 teaspoons molasses
- 2 teaspoons gingerbread spice mix
- marshmallows for serving (optional)
Directions:
Make the gingerbread spice mix: Combine the cinnamon, ginger, nutmeg, and cloves in a small bowl, whisking to combine. Set the mix aside.
Make the hot chocolate: Combine 1 cup of the milk with the brown sugar in the top of a double boiler over simmering water or in a large heatproof bowl set over a pot of simmering water. Heat the milk mixture until steaming, whisking occasionally.
Add the chocolate to the hot milk and whisk to combine, continuing to heat it over the simmering water. Whisk the mixture for an additional 3 minutes, until it is shiny and emulsified.
Add the molasses and the gingerbread spice mix to the double boiler, and whisk to combine.
Whisk in the remaining milk, adding it in a slow stream. Continue heating the hot chocolate until steaming, about 10 minutes, whisking occasionally.
Remove the hot chocolate from the simmering water and pour the hot chocolate into mugs. Serve immediately, topped with marshmallows, if desired.