Gingerbread Hot Cocoa

We’re in the throes of holiday season, and that means consuming all things gingerbread for the next few weeks – and enjoying every spicy, sweet second of it! Ginger snaps and molasses cookies are some of my all time favorite cookies. The melding of rich molasses with the flavorful spices of gingerbread is just too good. For this Gingerbread Hot Cocoa, we’re simply adding gingerbread spices to my best rich hot cocoa recipe. You won’t find any molasses in this recipe as I like to keep things as simple as possible for a quick cup of cocoa – and adding more than one ground spice is as much complication as this recipe needs! I promise you won’t miss the molasses!

What You’ll Need

Plant-based milk (or regular milk) adds a creamy texture to this hot cocoa. You don’t want to skimp by using water – milk really is the best for rich hot cocoa.

Cocoa powder brings all the chocolate flavor. I like a regular (natural) cocoa powder for this recipe, but you can also use a Dutched cocoa powder for an even richer chocolate flavor.

Agave syrup is sweeter than cane sugar (and better for you by having a lower GI!) and easy to whisk into the milk and cocoa. If you don’t have agave on hand, feel free to use your favorite liquid sweetener OR regular cane sugar (just be sure the sugar dissolves completely before enjoying your cocoa).

Ground ginger brings the ginger to gingerbread! You won’t want to leave this out.

Ground cinnamon also adds to the classic gingerbread flavor.

Ground nutmeg is one of my favorite spices to bake with. It adds a lovely flavor and goes right along with the other gingerbread spices.

Ground allspice adds that oomph and extra spiciness. I like to add just a tiny pinch for one cup of cocoa. You can replace the allspice with ground cloves or a little more ground nutmeg, or leave it out altogether for a more subdued flavor.

Yield: 1 Serving

Gingerbread Hot Cocoa

Name: Gingerbread Hot Cocoa
Prep time: 3 min
Cook time: 3 min
Total time: 6 min
Yield: 1
Cuisine: American
Ingredients: 1 cup plant-based milk (or regular milk); 2 Tbsp natural (regular) cocoa powder; 2 Tbsp agave syrup (or other liquid sweetener to taste); 1/4 tsp ground ginger; 1/8 tsp ground cinnamon; Pinch ground nutmeg; Pinch ground allspice (optional)

A rich and flavorful homemade hot chocolate spiced with ginger, cinnamon, nutmeg, and allspice - everything you need for a cozy cup of Gingerbread Hot Cocoa!

Prep Time 3 minutes

Cook Time 3 minutes

Total Time 6 minutes

Ingredients

1 cup plant-based milk (or regular milk)
2 Tbsp natural (regular) cocoa powder
2 Tbsp agave syrup (or other liquid sweetener to taste)
1/4 tsp ground ginger
1/8 tsp ground cinnamon
Pinch ground nutmeg
Pinch ground allspice (optional)

Instructions

Place a small saucepan over medium-high heat.
Add the milk, cocoa powder, agave, and spices.
Whisk continually until all ingredients are combined, scraping the cocoa from the sides and bottom of the pan as needed.
Whisk for a couple of minutes or until hot cocoa reaches the desired temperature.
Carefully pour into your favorite mug and top with marshmallows, whipped cream, and/or a gingerbread cookie!

This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Rich and flavorful Salted Egg Yolk Hot Cocoa is so easy to make and takes only 4 ingredients! This decadent, homemade hot cocoa is uniquely sweetened with Torani’s Flavor of the Year: Salted Egg Yolk – a delightful sweet/savory flavor with custard, caramel, and umami notes. This may just be the best hot cocoa you’ve ever had!

Salted Egg Yolk Hot Cocoa

If you’re here then there’s a good chance that you’re familiar with the salted egg yolk flavor. And if not, then you’re curious enough to learn more about it! Having originated in China centuries ago, this sweet & savory flavor has been gaining popularity in Southeast Asia in recent years. It has a sweet, custard-like flavor with notes of savory umami. And coincidentally, it pairs perfectly well with chocolate!

You can think of this hot cocoa as an elevated, more complex version of the cozy drink we all know and love. The Salted Egg Yolk adds a hint of egg custard flavor and even more richness to an already decadent hot cocoa. Check out the simple, 4-ingredient recipe below and let me know what you think!

What You’ll Need for this Hot Cocoa

Torani Puremade Salted Egg Yolk Syrup is essential to getting the rich, custard-like flavor of this hot cocoa.
Cocoa powder creates the chocolate flavor. You can use natural or Dutched cocoa powder. I chose to use a mix of the two. Dutched cocoa powder is richer in flavor and darker in color.
Milk makes up the bulk of the hot cocoa. It adds a creaminess that water could never replace. Feel free to use whatever milk product you like. I prefer oat or almond milk, but, of course, if you aren’t dairy-free then cow’s milk works as well.
Mini marshmallows melt together with a bit of the Torani syrup to make a lovely (and sweet!) marshmallow “fluff” topping; this is totally optional, but also super delicious!

Salted Egg Yolk Hot Cocoa

Rich and flavorful homemade hot chocolate sweetened with Torani Puremade Salted Egg Yolk Syrup. Top it with melted marshmallow for an even sweeter treat!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

Hot Cocoa

3-4 Tbsp cocoa powder (natural or Dutched)
1/4 cup Torani Puremade Salted Egg Yolk Syrup
2 cups plant-based milk (or regular milk)

Marshmallow Topping

1 1/2 cups mini marshmallows
1 Tbsp Torani Puremade Salted Egg Yolk Syrup

Instructions

Make the Hot Cocoa: in a medium saucepan, add the Torani syrup, cocoa powder, and then the milk. Place over medium high heat and whisk until the mixture is hot. Be sure to scrape the bottom of your pan with the whisk as you mix. Set hot cocoa aside.
Make the marshmallow "fluff": add about an inch of water to another clean saucepan and bring to a simmer. Place a heatproof bowl on top of the saucepan, making sure it doesn't touch the water. Add the marshmallows and 1 Tbsp of Torani Puremade Salted Egg Yolk Syrup to the bowl, stirring constantly until melted.
Pour the hot cocoa into two mugs and immediately top with the marshmallow. If the marshmallow begins to cool too much, it will be extremely sticky and difficult to spoon onto the cocoa; it's best to use it right away.
Enjoy!

Did you make this recipe? I would love to see!

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