In a medium sauce pan combine water, cinnamon, allspice, cloves, sugar and slices fresh ginger (skin removed). Bring this to a boil and reduce the heat. Simmer for 7-10 minutes or until the syrup is infused with the spices.
Meanwhile: Whip the cream with sugar and set aside for later.
Taste the syrup and if you are happy with the taste, add milk and cocoa powder. Whisk until well combined. Bring to a boil and cook for about a minute. Turn off and remove the spices (either with a spoon or strain the drink through a cheese cloth).
Pour into mugs and serve topped with whipped cream, gingerbread sugar (mix gingerbread spice with superfine sugar) and/or gingerbread syrup.
Gingerbread syrup and gingerbread spice mix are completely optional and while they add an extra flavor, they are not a must.
If you don’t have a gingerbread spice mix, you can also use ground cinnamon instead.
Allspice can be omitted.
Keyword: Christmas Hot Chocolate, Gingerbread Hot Chocolate
Gingerbread Hot Chocolate
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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