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American·Beverage

Instant Gingerbread Hot Chocolate Mix

A festive, pantry-friendly hot cocoa blend featuring deep Dutch-processed cocoa and the warm, molasses-driven spices of traditional gingerbread.

Prep

5m

Cook

5m

Total

10m

Serves

—

Method

  1. 01

    In a large bowl, combine the unsweetened cocoa powder with white granulated sugar and brown sugar. The brown sugar is critical for providing the molasses notes characteristic of gingerbread.

    Step 1
    Watch · 0:48
  2. 02

    Add the ground ginger, cinnamon, ground clove, a pinch of salt, and a few shakes of cayenne pepper to the cocoa mixture.

    Step 2
    Watch · 1:13
  3. 03

    Whisk all the dry ingredients together thoroughly until evenly combined. If you are storing this as a gift or in the pantry, give it another thorough stir before each use to ensure the spices haven't settled.

    Step 3
    Watch · 1:33
  4. 04

    To prepare the drink, heat milk in a saucepan over medium heat. Bring it to the point where it is steaming and small bubbles form around the edge of the pan, roughly 180°F to 190°F.

    Step 4
    Watch · 2:20
  5. 05

    Whisk in 2 tablespoons of the gingerbread cocoa mix for every 1 cup of hot milk. Continue whisking until the powder is completely dissolved and the mixture is piping hot.

    Step 5
    Watch · 2:40
  6. 06

    Pour the hot chocolate into mugs. Garnish with a dollop of soft whipped cream and an extra dusting of cocoa powder if desired.

    Step 6
    Watch · 3:03

From Chef John

  • “When your milk is really hot and steamy and you see small bubbles forming around the outside, around the outside, around the outside.”
  • “You guys are, after all, the Anne Nix of how much mix.”
  • “The person you give it to won't even care how little time, effort, and money you put into it.”