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Gingerbread Hot Chocolate with Vanilla Whipped Cream

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 servings

Ingredients

Gingerbread Hot Chocolate

  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 1 tablespoon molasses
  • 1 inch piece fresh ginger, peeled and grated - use a zester to get it very finely grated
  • 1 teaspoon cinnamon
  • 1/2 cup semi-sweet chocolate chips, chopped
  • 1/2 cup dark chocolate chips, chopped
  • 1 teaspoon vanilla extract

Vanilla Whipped Cream

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Instructions

Gingerbread Hot Chocolate

  • In a medium saucepan combine cream, milk, molasses, ginger, and cinnamon and cook over medium heat until spices and ginger have dissolved and milk is steaming. Do not bring to a boil.
  • Add the chopped chocolate and vanilla extract, whisk together until chocolate is melted and smooth.
  • Serve immediately with vanilla whipped cream and garnish with a gingerbread man or sprinkle with chocolate.

Vanilla Whipped Cream

  • Using an electric mixer, beat the whipping cream, sugar and vanilla extract on high until it forms stiff peaks. Scoop whipping cream into piping bag and pipe onto cooled cupcakes.

Notes

If you want the hot chocolate to be thicker and richer use more heavy cream and less milk.
Keep the whipped cream for up to 24 hours covered in the refrigerator.
Add a shot of bourbon to make it an adult drink