Gingerbread Hot Cocoa

It’s hot cocoa season! I’m really excited to share my better-for-you version with you. Hot cocoa doesn’t have to be some sugar-laden with questionable ingredients and freeze-dried marshmallows powder that you mix with water. Sure it’s easy, but it’s not even that tasty, is it? I bring you Heart Healthy Gingerbread Hot Cocoa that will hit the spot and warm you right up from the inside out!

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 cocoa and a Hallmark movie (if that’s your speed). Crackling fire optional, but highly recommended.

How to make Gingerbread Hot Cocoa

For this recipe, I recommend using unsweetened cashew milk. Cashew milk is low calorie, but very creamy. That’s what you want! Other alternatives are coconut milk, soy milk, almond milk, or pretty much any other type of non dairy milk you like.

The recipe also calls for molasses. It’s the main sweetener, plus it completes the gingerbread flavor. Don’t skip it. But remember, molasses is sugar. Your body processes it the same as 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 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.

There’s not much else to know about the process. Pour everything in a small sauce pan, and whisk until it’s as hot as you like!

I used a coconut cream whipped topping from a can. It tastes great, and doesn’t melt too quickly. Use whatever you like!

Is Hot Cocoa Healthy?

You probably know most hot cocoa isn’t the best for your health. 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.

My recipe is low in calories and fat, because I 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 (and optionally either maple syrup or honey to taste). This allows you to taste and enjoy the other ingredients as well.

If you like this recipe, you might also like Rosemary Peppermint Tea, Holiday Spiced Nuts, or Fudgy Mocha Black Bean Brownies.

5 from 1 vote

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Gingerbread Hot Cocoa

There's nothing better on a cold winter's evening than a hot, steaming cup of chocolate and gingerbread! We've created this version with your health in mind – without skimping on taste!

Course Drinks, Holiday

Cuisine American

Total Time 10 minutes

Servings 2

Calories 64 kcal

Author Laura Yautz

Ingredients

• 1 1/2 Cups Cashew Milk
• 2 Tbsp Unsweetened Cocoa Powder
• 1 Tbsp Molasses
• 3/4 tsp Ground Ginger
• 1/2 tsp Cinnamon
• 1/8 tsp Allspice
• ⅛ tsp Ground Cloves
• 1-3 Tbsp Honey or Maple Syrup to taste (optional)

Instructions

1. Add all ingredients, except maple syrup/honey, to a small saucepan, and whisk to combine.

2. Cook over medium low heat for about 5 minutes, or until hot and steaming, whisking occasionally.

3. Taste and add sweetener, if needed.

4. Ladle into mugs and finish with whipped topping, if desired.