Hot Chocolate and Gingerbread are two treats that seem synonymous with winter. This recipe brings the two together in one seriously delicious treat that melds hot chocolate with all the flavours of gingerbread.
Gingerbread Hot Chocolate
Prep Time: 15 minutes | Cook Time: 5 minutes | Makes: 4 servings
Ingredients:
- 3 ¼ Cups (800 mL) Thai Kitchen Coconut Milk
- 2 oz (60 g) Dark Chocolate, finely grated or chopped
- 2 tbsp (30 mL) Molasses
- 2 tsp (10 mL) Club House Ground Cinnamon
- 2 tsp (10 mL) Club House Ground Allspice
- 2 tsp (10 mL) Club House Ground Nutmeg
- 2 tsp (10 mL) Club House Ground Ginger
- 2 tbsp (30 mL) Billy Bee Honey
For Coconut Whipped Cream (Optional):
- 13.5 oz (400 mL) Thai Kitchen Coconut Milk, chilled
- 1 tbsp (15 mL) Club House Pure Vanilla Extract
- 1 tbsp (15 mL) Billy Bee Honey
Directions:
- Heat the coconut milk in a saucepan over medium heat until until it approaches a soft boil.
- Remove from heat and whisk in the chocolate, molasses, spices and honey until fully melted.
- Serve immediately and top with coconut whipped cream if desired.
For Coconut Whipped Cream (Optional):
- Scoop out the cream from the can of coconut milk and set aside the water.
- Mix the coconut cream together with vanilla and honey until peaks form and hold, about 3-5 minutes.
- Refrigerate until ready to use
Gingerbread Hot Chocolate
Ingredients
- 3 ¼ Cups Thai Kitchen Coconut Milk, 800 mL
- 2 oz Dark Chocolate, 60 g, finely grated or chopped
- 2 tbsp Molasses, 30 mL
- 2 tsp Club House Ground Cinnamon, 10 mL
- 2 tsp Club House Ground Allspice, 10 mL
- 2 tsp Club House Ground Nutmeg, 10 mL
- 2 tsp Club House Ground Ginger, 10 mL
- 2 tbsp Billy Bee Honey, 30 mL
For Coconut Whipped Cream (Optional)
- 13.5 oz Thai Kitchen Coconut Milk, 400 mL, chilled
- 1 tbsp Club House Pure Vanilla Extract, 15 mL
- 1 tbsp Billy Bee Honey, 15 mL
- 13.5 oz Thai Kitchen Coconut Milk, 400 mL, chilled
- 1 tbsp Club House Pure Vanilla Extract, 15 mL
- 1 tbsp Billy Bee Honey, 15 mL
Instructions
- 1. Heat the coconut milk in a saucepan over medium heat until until it approaches a soft boil.
- 2. Remove from heat and whisk in the chocolate, molasses, spices and honey until fully melted.
- 3. Serve immediately and top with coconut whipped cream if desired.
For Coconut Whipped Cream (Optional)
- 1. Scoop out the cream from the can of coconut milk and set aside the water.
- 2. Mix the coconut cream together with vanilla and honey until peaks form and hold, about 3-5 minutes.
- 3. Refrigerate until ready to use
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Disclosure: This post is sponsored by Thai Kitchen Canada. Recipe creations and opinions are genuine and my own.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
kathy downey
Monday 13th of March 2017
We served this a few times over the weekend for family and friends while we rode out the blizzard!
Elva Roberts
Tuesday 7th of March 2017
This Gingerbread hot chocolate drink sounds almost sinfully delicious. I have saved the recipe until I can get a chance to make it. Thank you for this recipe.
Caroline
Thursday 29th of September 2016
It's almost that time of the year when we start enjoying hot chocolate! Can't wait!
Anne-Marie Tvete
Saturday 20th of August 2016
Oh my, that looks scrumptious . Will save this one for the fall/winter.
kathy downey
Saturday 5th of March 2016
I’ve never made coconut whipped cream before but cant wait to try it