Why You’ll Love This Recipe

I love this recipe because it transforms a classic hot chocolate into something special with just a few simple spices. The ginger gives it a gentle warmth, while the cinnamon and nutmeg make it feel cozy and nostalgic. It’s smooth, creamy, and not overly sweet, making it the perfect balance of indulgent and comforting. Whether I’m making it for myself or serving it to guests, it always puts everyone in a festive mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups milk
1/2 cup dark chocolate chips
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Whipped cream and a pinch of cinnamon for garnish

Directions

I start by heating the milk in a medium saucepan over medium heat until it’s warm but not boiling. Then I add the dark chocolate chips and whisk continuously until the chocolate melts completely and the mixture becomes smooth and creamy.
Next, I stir in the ground ginger, cinnamon, nutmeg, and cloves, whisking to combine everything evenly. The aroma that fills the kitchen at this point always reminds me of gingerbread cookies baking in the oven.
Once the hot chocolate is hot and perfectly spiced, I pour it into mugs and top each one with a generous swirl of whipped cream. I finish with a pinch of cinnamon on top for a little extra warmth and a beautiful presentation.

Servings and Timing

This recipe serves 2 people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Sometimes I use a mix of dark and milk chocolate chips for a slightly sweeter version. For a dairy-free option, I use almond milk or oat milk—it still turns out rich and creamy. When I want to make it extra special, I add a splash of vanilla extract or a drizzle of molasses to enhance the gingerbread flavor. I’ve also made it with white chocolate for a fun twist that tastes like a gingerbread latte.

Storage/Reheating

If I have leftovers, I store them in a covered container in the refrigerator for up to 2 days. To reheat, I warm it gently on the stovetop over low heat, whisking occasionally until hot. I avoid microwaving since it can change the texture of the chocolate.

FAQs

Can I make this with cocoa powder instead of chocolate chips?

Yes, I use 3 tablespoons of unsweetened cocoa powder and sweeten it to taste with sugar or honey.

Can I make it dairy-free?

Absolutely. I use almond milk, oat milk, or coconut milk—they all work beautifully.

Can I make a big batch for a crowd?

Yes, I simply multiply the ingredients and keep it warm in a slow cooker for serving.

How can I make it thicker?

I reduce the milk slightly or add a splash of cream for a richer texture.

What chocolate works best?

I prefer dark chocolate chips for depth of flavor, but milk or semi-sweet chocolate also taste great.

Can I add coffee to this recipe?

Yes, a shot of espresso turns it into a cozy gingerbread mocha.

Can kids drink this version?

Definitely—it’s caffeine-free unless you add coffee, and the spices are gentle and festive.

Can I adjust the spice levels?

Of course. I sometimes reduce the ginger for a milder taste or add extra cinnamon for warmth.

How do I make it look more festive?

I top it with crushed gingerbread cookies, mini marshmallows, or a cinnamon stick for stirring.

Can I serve it cold?

Yes, I chill it and serve it over ice for an iced gingerbread hot chocolate twist.

Conclusion

I love how this Gingerbread Hot Chocolate combines the classic comfort of cocoa with the nostalgic spices of the holidays. It’s warm, rich, and full of seasonal cheer—perfect for chilly days or festive gatherings. Every sip feels like a little holiday hug, and it’s sure to become a winter favorite in my kitchen.