There’s just something about sipping a hot chocolate that feels like a warm hug.
But this one? This Ginger Snap Hot Chocolate takes it to the next level.
It’s cozy, creamy, spiced just right—and it’s got actual ginger snap cookies melted right into the mix.
Think chocolatey goodness with a subtle cookie crunch and warming spices.
I make this every fall once the weather starts to turn, and it’s the kind of drink you end up craving all season long.
What You’ll Need
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 3 ginger snap cookies, crushed (plus more for topping)
- Whipped cream (for topping)
Pro Tips
- Use high-quality chocolate chips for the smoothest texture
- Crush the cookies finely so they melt evenly into the drink
- Warm the milk slowly to avoid scalding
- Add spices to taste if you like it extra bold
- Top with whipped cream and crushed cookies right before serving for the best texture
Tools You’ll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small mixing bowls
- Mug
- Whisk (optional but helpful)
Substitutions and Variations
- Use oat milk or almond milk instead of whole milk
- Swap in white chocolate chips for a sweeter twist
- Add a splash of espresso for a mocha vibe
- Use crushed speculoos or Biscoff cookies if you don’t have ginger snaps
Make Ahead Tips
You can make the base (everything except whipped cream topping) ahead and store it in the fridge for up to 3 days. Reheat gently on the stove when ready to serve.
How to Make Ginger Snap Hot Chocolate
Step 1: Heat the Milk and Cream
In a medium saucepan, pour in 2 cups whole milk and 1/2 cup heavy cream. Heat over medium-low heat until warm but not boiling, about 3–5 minutes.
Step 2: Melt in the Chocolate
Add 1/4 cup semi-sweet chocolate chips and 1 tablespoon unsweetened cocoa powder to the warm milk. Stir constantly until the chocolate is fully melted and smooth.
Step 3: Add Sugar and Spices
Add 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and stir well to combine.
Step 4: Add Cookie Crumbs and Vanilla
Stir in 3 crushed ginger snap cookies and 1/4 teaspoon vanilla extract. Keep stirring until the crumbs melt into the cocoa and the mix is creamy and thick.
Step 5: Serve and Top
Pour the hot chocolate into your favorite mug. Top with whipped cream and extra crushed ginger snap cookies.
Leftovers and Storage
Let any leftovers cool fully, then store in a sealed jar in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. Don’t add whipped cream until ready to serve.
Why I Love This Recipe
This drink is pure comfort in a cup. It reminds me of the smell of fresh cookies and warm mugs on chilly nights. It’s a sweet treat, but the ginger and spice give it depth that makes it feel special.
- Rich and creamy texture
- Just the right balance of chocolate and spice
- A fun twist with real cookies melted in
- Smells like fall and tastes like dessert
Makes
2 servings
Time
10 minutes total
Macros (per serving, estimate)
- Calories: 290
- Protein: 5g
- Fat: 18g
- Carbs: 30g
- Sugar: 22g
Why This Recipe Works (Quick Science)
- Heating milk with cream gives a richer, smoother texture than milk alone
- Melting chocolate chips and cocoa powder together gives a layered chocolate flavor
- Crushed cookies thicken the drink slightly and add natural spice and sweetness
- Spices like ginger and cinnamon are fat-soluble, so mixing them into the warm cream brings out their full aroma
Common Mistakes
- Overheating the milk can cause it to scald or separate
- Not crushing the cookies finely can make the texture gritty
- Skipping the stirring can lead to uneven spice or chocolate chunks
- Adding whipped cream too early will melt it—wait until serving
What to Serve With
- Ginger snap cookies for dunking
- A slice of pumpkin or apple pie
- Toasted cinnamon bread or muffins
- A little bowl of spiced nuts for crunch
FAQ
Can I make this dairy-free?
Yes! Use oat milk and coconut cream or a dairy-free whipped topping.
What if I don’t have ginger snap cookies?
Biscoff or speculoos cookies work great, or just use graham crackers with a pinch of ginger.
Can I double this?
Absolutely! Just use a bigger saucepan and double each ingredient.
Can I make it in the microwave?
It’s better on the stove, but you can heat everything in short bursts, stirring every 30 seconds.
