Baby it’s Cold Outside and time for Gingerbread Hot Cocoa! Mix up a batch of hot cocoa, refrigerate and serve it hot the next morning for a quick gingerbread spice beverage. Go light on the spices unless you like spicy hot then add black pepper to the gingerbread spice mix.
Gingerbread Hot Cocoa
Gingerbread spices include nutmeg, cinnamon, cloves, all-spice and black pepper. This hot cocoa is a soft blend of those spices. If you like it spicy hot use black pepper or cayenne. Use Tip #880 to create the whipped cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Beverage
- Method: Cook Top
- Cuisine: American
3/4 cup Hersey’s Special Dark Cocoa
1 cup granulated sugar
1 teaspoon salt
3 cups 2% milk or milk of choice
1 cup half and half
1/4 teaspoon ground ginger, cinnamon, and nutmeg
1/8 teaspoon black pepper, optional
Gingerbread Whipped Cream
2 cups heavy whipping cream, chilled
1/4 cup confectioner’s sugar
1/2 teaspoon creme bouquet or vanilla
1/8 teaspoon ground cinnamon, ginger, nutmeg, and cloves
- In microwaveable bowl or 8 cup glass measuring cup, place 3/4 cup cocoa.
- Add sugar and salt to the cocoa. To this mixture add 1 cup milk, stir to combine the cocoa with the milk. It will resemble a thick paste.
- In a medium saucepan over medium heat, add remaining milk and half and half.
- Add chocolate mixture (paste) to the milk and stir to combine. Add spices.
- Do not allow mixture to boil.
- Serve warm with fresh whipped cream and other toppings.
Suggested toppings include, mini chocolate chips, crushed heath bars, caramel sauce, crusted peppermint, mini mallow bites, homemade marshmallow’s, marshmallow creme, chocolate sauce, sifted sweetened cocoa, shaved chocolate, toasted coconut.
Gingerbread Whipped Cream: Whip chilled whipping cream to soft peaks, add confectioners sugar, extract and spices. Whip to medium peak consistency or as desired.
Top Hot Cocoa with Gingerbread Whipped Cream
To make the whipped cream design, trace the top of cup onto wax paper, pipe the whipped cream using tip #880 in sections on the wax paper. After piping, remove any excess outside the cup circumference, freeze whipped cream design. When ready to serve hot cocoa, remove whipped cream design from freezer and add to the cup. Frozen whipped cream designs can be kept in ziplock freezer bag for up to 15 days.
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