Ginger Hot Chocolate Recipes

GINGER HOT CHOCOLATE

Steps:

• Heat the milk and water in a small saucepan. When it begins to simmer, lower the heat and whisk in the agave syrup, white sugar, ginger, cocoa and sea salt until fully combined.
• When the hot chocolate is at your desired temperature, remove from heat and stir in the vanilla.
• Pour into a mug and top with whipped cream.

GINGERBREAD HOT CHOCOLATE

Steps:

• Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows.

GINGER SPICED HOT COCOA

Steps:

• In a small saucepan heat the milk and ginger over a medium-low heat until scalding, about 4 minutes. While the milk is warming, put cocoa powder and sugar into a mug. Add the water to the mug and stir until the mixture has the consistency of a paste. Remove the ginger from the warmed milk. Add the chocolate mixture to the milk and whisk until slightly frothy. Pour the hot chocolate into the mug and top with chocolate shavings.

GINGER HOT CHOCOLATE

Steps:

• Heat the milk and water(or milk) in a medium saucepan. Once it comes to a simmer, reduce heat slightly and whisk in cocoa powder, sea salt and ginger. Whisk vigorously to incorporate.
• Once the cocoa is hot enough for your liking (about 3-5 minutes), remove from heat and add vanilla extract. Stir once more. Sweeten to taste.
• Take your ginger candies and rub them along the rims of your serving glasses or mugs. Eat or discard; they get mushy when added to the beverage.
• Pour in hot cocoa and top with coconut cream(in Recipe#504526), whipped cream or marshmallows - whatever you like.

GINGERBREAD HOT CHOCOLATE

Steps:

• Stir the milk, cream, sugar, orange zest and spices together in a saucepan, then bring to a simmer over a low heat. Remove from the heat and pour through a sieve into a jug, discarding the clove and orange zest. Pour the warm infused milk back into the pan and stir in the vanilla and chocolate until the chocolate has melted and is smooth.
• Return the pan to a low heat to warm through, if needed, then pour into a heatproof mug. Top with whipped cream and crushed gingerbread biscuits, if you like, then serve.