Gingerbread Hot Chocolate

Name: Gingerbread Hot Chocolate
Cook time: 10 min
Yield: 4 servings
Ingredients: 120 ml heavy cream chilled, for whipped cream; 10 g powdered sugar for sweetening whipped cream; 240 ml whole milk divided; 30 g unsweetened cocoa powder sifted if lumpy; 50 g granulated sugar; 45 ml molasses; 2 tsp ground ginger; 1.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.5 tsp fine salt; 720 ml whole milk divided; 5 ml vanilla extract; 4 pieces gingerbread cookies for garnish, optional

A stovetop hot chocolate built with milk, cocoa, and gingerbread spices, finished with whipped cream and optional crushed gingerbread cookie garnish. The drink is served hot and ready to sip immediately after mixing.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

120 ml heavy cream chilled, for whipped cream
10 g powdered sugar for sweetening whipped cream
240 ml whole milk divided
30 g unsweetened cocoa powder sifted if lumpy
50 g granulated sugar
45 ml molasses
2 tsp ground ginger
1.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.5 tsp fine salt
720 ml whole milk divided
5 ml vanilla extract
4 pieces gingerbread cookies for garnish, optional

Instructions

Make the whipped cream: In a chilled bowl, whisk 120 ml heavy cream with 10 g powdered sugar until soft peaks form. Keep chilled while you make the drink. The cream holds soft peaks and looks billowy, not runny.
In a medium saucepan, whisk together 240 ml milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg, and salt until smooth and no dry cocoa remains. The mixture looks evenly blended and free of cocoa clumps.
Set the saucepan over medium heat and cook, whisking often, until steaming and just below a simmer, about 4 to 5 minutes. Do not boil. Steam rises steadily and the hot chocolate is hot to the touch with tiny bubbles around the edge, but not boiling.
Whisk in the remaining 720 ml milk and the vanilla, then heat for 1 to 2 minutes more until hot and smooth. The drink is steaming again and tastes fully blended, with no separation.
Ladle into 4 mugs. Top each with a spoonful of whipped cream and, if using, 1 gingerbread cookie on the side or partially resting on top. Each mug is topped and served immediately while hot.