It's hot cocoa season! I'm really excited to share my better-for-you version with you. Hot chocolate doesn't have to be some sugar-laden powder with questionable ingredients and freeze-dried marshmallows that you mix with water. Sure it's easy, but it's not even that tasty, is it? I bring you a heart healthy option - Gingerbread Hot Cocoa will hit the spot and warm you right up from the inside out!
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This hot cocoa version has it all. It's mildly sweet, so you won't be in a sugar coma 10 minutes later, it's chocolaty, it's creamy, and it's gingerbready! It's everything that is awesome this season! So cozy up with an over-sized blanket on the couch with a big steaming cup of gingerbread hot chocolate and a Hallmark movie (if that's your speed). Crackling fire optional, but highly recommended.
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Heart Health Benefits of Gingerbread Hot Cocoa
I bet you won't be surprised if I say hot chocolate is not very healthy. It's usually high in sugar or artificial sweeteners, and often high in saturated fat, especially if you're getting it at a coffee shop or restaurant. Whole milk or even half and half might be used to make it feel creamy and decadent. It's basically a candy bar in a mug. Fine once in a while, but my goodness, do the December treats ever get away from us, right?!
This gingerbread hot cocoa version is low in calories and fat, because we use cashew milk - which is thick and creamy without all the fat. It's also low in sugar because I'm using a drizzle of molasses. This allows you to taste and enjoy the other ingredients as well.
But remember, molasses is sugar. Your body processes it similarly to regular white sugar. The difference is that molasses does have a bit lower concentration of sugar. It also has some trace nutrients, but not enough that you'll get any benefit from it. Blackstrap molasses on the other hand has an even lower sugar concentration, and slightly higher nutrition. But it's also a tad bitter. If you don't mind that, use blackstrap. Otherwise, stick to regular light or dark molasses.
Cocoa has been found to be overall anti inflammatory, probably due to its high antioxidant content. Research on other effects cocoa may have on the heart is conflicting. So for now, choose the darkest chocolate you can (the darker the chocolate, the more antioxidants it contains), and consume small amounts at a time. Dutch processed cocoa is a great option here because it's less bitter, but any unsweetened cocoa powder will work.
Ingredients
We're using simple ingredients you'll recognize from your gingerbread cookie recipe!
- Cashew milk
- Cocoa powder
- Molasses
- Ginger
- Cinnamon
- Cloves
- Allspice
See recipe card for quantities.
Instructions
Making hot chocolate from scratch is really easy, and gingerbread hot cocoa is no different. Here's how!
- Step 1: Add all the ingredients to a small saucepan.
- Step 2: Whisk, and heat over medium-low heat until hot and steaming. Serve!
Hint: heat the hot chocolate to just below boiling for the best result.
Substitutions
Some great substitutions if you need them!
- Cashew milk - use ultra creamy oat milk, or opt for any non dairy milk you like
- Molasses - this gives the drink its distinctive gingerbread flavor, so I don't recommend subbing it, but if you have to, try either honey or maple syrup
- Spices - any of the spices, except ginger, can be left out if you don't like them
Equipment
You'll need some simple items to make gingerbread hot chocolate. Just some measuring cups and spoons, a small saucepan, and a whisk. That's it!
Storage
Any leftover cocoa can be cooled and stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove until steaming.
Pro tip
The key to the decadence of this hot cocoa is the creaminess of the milk used. That's why we use cashew milk. Cashew milk is low calorie, but very creamy. Other alternatives are oat milk, coconut milk, soy milk, or pretty much any other type of non dairy milk you like.
FAQ
Cocoa powder is bitter! If your hot cocoa is too bitter, you can try adding a touch of maple syrup or honey, or simply add a bit more milk. Dutch processed cocoa is less bitter, so it's a good option for making hot cocoa from scratch.
Sure. You can use any milk option you like. If saturated fat isn't a concern for you, opt for whole milk or even 2%. They will give you a creamier hot cocoa.
Related
Looking for more holiday beverage options? Try these:
Pairing
These are my favorite dishes to serve with gingerbread hot cocoa:
📖 Recipe
Gingerbread Hot Cocoa
Equipment
- Sauce pan
Ingredients
- 2 Cups Unsweetened Cashew Milk or Ultra Creamy Oat Milk
- 2 tablespoon Unsweetened Cocoa Powder
- 2 tablespoon Molasses
- 1 teaspoon Ground Ginger
- ½ teaspoon Cinnamon
- ⅛ teaspoon Allspice
- ⅛ teaspoon Ground Cloves
Instructions
- Add all ingredients to a small saucepan, and whisk to combine.
- Cook over medium low heat for about 5 minutes, or until hot and steaming, whisking occasionally.
- Ladle into mugs and finish with whipped topping, if desired.
Nutrition
*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.
Food safety
Safety is our top priority in the kitchen! Always keep these tips in mind.
- Wash hands before touching food, and after touching your hair, face, pets, etc.
- Make sure all needed utensils and equipment are clean before beginning
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- Always open the lid of cooking pots away from your face to avoid scalding burns
Dianna Reynolds says
This is going to be our Christmas Eve drink.
Laura Yautz says
That will be perfect! I can't wait to hear how you like it!