This cozy mug of gingerbread hot chocolate is like wrapping yourself in your favorite blanket.
It’s rich, creamy, and spiced just right.
The molasses gives it that warm gingerbread flavor you crave in fall and winter, and it’s so much better than anything from a packet.
I make this every year once the weather cools down, and it always feels like a hug in a cup.
It takes about 10 minutes to make, and you only need one pot.
What You’ll Need
- 2 cups whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons dark brown sugar
- 1 tablespoon molasses
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- Pinch of salt
- ¼ teaspoon vanilla extract
- Optional toppings: whipped cream, cinnamon, mini gingerbread cookies
Why I Love This Recipe
This recipe is a favorite for so many reasons:
- It tastes like a holiday in a cup
- You only need one pot
- The spice mix is warm, not overwhelming
- It’s super easy to adjust to your taste
- It feels homemade and special
I started making this when I was looking for something more exciting than plain hot cocoa—and once I added molasses and ginger, I never went back. It’s now a go-to when I need something comforting.
Servings & Cook Time
Servings: 2 mugs
Total Time: 10 minutes
Macros (Per Serving)
- Calories: 210
- Carbs: 30g
- Fat: 8g
- Protein: 6g
- Sugar: 24g
Why This Recipe Works (Quick Science)
The molasses brings a deep, slightly bitter sweetness that pairs perfectly with cocoa powder. The ginger, cinnamon, and cloves work together to mimic the classic gingerbread spice blend. Heating the milk slowly lets everything melt and blend smoothly without burning.
Common Mistakes
- Boiling the milk: It should be hot, not bubbling—boiling can scald it.
- Adding vanilla too early: Vanilla can lose flavor if it cooks too long.
- Skipping the salt: A pinch of salt makes the chocolate and spices pop.
What to Serve With
- Gingerbread cookies
- Toasted marshmallows
- A slice of cinnamon coffee cake
- Warm buttered toast
FAQ
Can I make it dairy-free?
Yes! Use oat milk or almond milk for a creamy non-dairy version.
Can I make it ahead?
You can mix the dry ingredients and molasses together, then just stir into warm milk when ready.
Can I double the recipe?
Absolutely—just use a bigger pot and keep stirring so nothing sticks.
Does it keep well?
It’s best fresh, but you can store leftovers in the fridge for 2 days and reheat gently on the stove.
Pro Tips
- Warm your mugs before pouring to keep your cocoa hot longer
- Use a whisk to mix everything—it blends better than a spoon
- Taste and adjust: more molasses if you like it deeper, more sugar if you like it sweeter
- Use high-quality cocoa powder for the best chocolate flavor
- Add a tiny pinch of black pepper for extra gingerbread spice (trust me!)
Tools Needed
- Small saucepan
- Whisk
- Measuring cups and spoons
- Ladle or heatproof cup for pouring
Substitutions and Variations
- Milk: Swap for oat milk, almond milk, or soy milk
- Molasses: Use maple syrup or honey if needed (you’ll lose some gingerbread flavor)
- Brown Sugar: Use white sugar and a dash of extra molasses
- Spices: You can use a pre-made gingerbread spice mix
Make Ahead Tips
Mix all the dry ingredients plus molasses in a jar ahead of time. When you’re ready, just add to hot milk and whisk.
How to Make Gingerbread Hot Chocolate
Step 1: Heat the Milk
Pour 2 cups of whole milk into a small saucepan and place it over medium heat. Let it heat up until it’s steaming but not boiling.
Step 2: Whisk in Cocoa and Sugar
Add 2 tablespoons unsweetened cocoa powder and 2 tablespoons dark brown sugar to the hot milk. Whisk until fully dissolved and smooth.
Step 3: Add Molasses and Spices
Add 1 tablespoon molasses, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, and a pinch of salt. Whisk well until fully combined and smooth.
Step 4: Add Vanilla and Serve
Turn off the heat. Stir in ¼ teaspoon vanilla extract. Pour into mugs and top with whipped cream, a sprinkle of cinnamon, or a gingerbread cookie if you like.
Step 5: Add Toppings and Enjoy
Top your mug with whipped cream, a pinch of cinnamon, and a mini gingerbread cookie on the rim if you want to make it extra special.
Leftovers & Storage
Let any leftovers cool, then pour into a jar and store in the fridge for up to 2 days. Reheat gently on the stove while whisking—don’t microwave or it might separate.
Wrap-Up
This gingerbread hot chocolate is the coziest way to treat yourself when the weather turns chilly. Whether it’s a quiet morning or a festive night, this recipe makes any moment feel special. Try it out, then come back and let me know how it went or ask any questions!
