Gingerbread Hot Chocolate – Warming, Comforting and Full of Flavour
Do you remember those sticky ginger apple cakes I made for Bonfire Night a few weeks ago? Well I reckoned the ginger syrup I created to glaze them would contribute to a wicked gingerbread hot chocolate. How right I was.
Gingerbread Hot Chocolate
When it’s cold outside and you crave something comforting and warming, sometimes it’s only a hot chocolate that will hit the spot. The ginger in this gingerbread hot chocolate adds an extra layer of warmth and will help fend off those wretched colds. If, like me, you like your ginger to have a fiery kick, add a dried red chilli when making the ginger syrup.
Apart from the ginger syrup, it’s the real chocolate that makes this gingerbread hot chocolate so luxurious. I use whatever dark chocolate I have to hand, but anything between 70% and 100% cocoa solids is best. The recipe below makes one large mug if you’re feeling decadent or a couple of more modest ones if you want to share.
I urge you to try this gingerbread hot chocolate now whilst the days are damp and grey and before January’s healthy eating resolutions kick in.
You can buy ginger syrup, but it’s very easy to make your own. Just boil up some ginger root slices with water and sugar and you have a lovely hot and flavoursome syrup that will keep in the fridge for several weeks. You can add it to hot chocolate or mix with either cold or hot water for an uplifting drink.
Every year I tell myself I’m going to try going vegan for the month of January. I adore cheese and find eggs extremely useful, but I eat too much of them. Then there’s my favourite milk chocolate – yikes! I reckon it would be good for me to have a break and go dairy-free for a while. So, this year, I’m going to bite the bullet and take part in #Veganuary, along with thousands of others.
This gingerbread hot chocolate can be made with full on dairy or your favourite plant-based milk. I even have a post showing you how to make your own hemp milk if you’re feeling adventurous. What this voluptuous drink makes me realise, is that I’ll still be able to enjoy plenty of delicious treats during my vegan January. Just one note of caution; if you make this for a vegan, do make sure the dark chocolate is suitable. Sadly, not all dark chocolate is created the same.
Gingerbread Hot Chocolate – The Recipe
- 4 large slices root ginger
- 1 small dried red hot chilli (optional)
- 100 ml water
- 60 g golden caster sugar
- 1 tbsp homemade ginger syrup
- 40 g dark chocolate 70% or more - grated
- 300 ml milk of your choice
- Place all the ingredients into a small pan, bring gently to the boil so that the sugar dissolves. Cover and simmer for 20 minutes.
- Take the lid of the pan and boil gently, until the mixture becomes syrupy - about 5 minutes.
- Strain through a sieve into a small sterilised bottle.
- Pour the milk into a suitably sized pan and heat over a medium heat until just about to boil.
- Meanwhile place the chocolate into the bottom of a large mug, or two smaller ones.
- Whisk some of the milk into the chocolate, reserving a few flakes for decoration. When melted and thoroughly combined, whisk in the rest of the milk.
- Sprinkle the last of the grated chocolate over the top.
Other hot chocolate recipes you might like
- Honeyed rose hot chocolate
- Hot chocolate with marshmallow fluff (vegan)
- Matcha hot chocolate
- Rich & velvety hot chocolate (vegan)
- Spiced hot chocolate
For even more hot chocolate inspiration, head over to my chocolate drinks board on Pinterest. You’ll be surprised at just how many versions of hot chocolate there can be.
I’m sharing my Christmas chocolate bark with Easy Peasy Foodie for #CookBlogShare.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this velvety gingerbread hot chocolate, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.