Name: Gingerbread Hot Chocolate
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup water; 1 cup light brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger (or 1.5 tsp for extra spice); 1/4 teaspoon ground nutmeg; 1/8 teaspoon allspice; 1 teaspoon pure vanilla extract; 1 cup milk (dairy or non-dairy); 2 tablespoons unsweetened cocoa powder; 2 tablespoons gingerbread syrup (or more to taste); Marshmallows or whipped cream (for garnish); Gingerbread cookies (for garnish)

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This Gingerbread Hot Chocolate is a cozy, festive twist on the classic winter drink. Infused with homemade gingerbread syrup full of warming spices like cinnamon, ginger, nutmeg, and allspice, it’s perfectly spiced, creamy, and sweet. Topped with whipped cream, marshmallows, or even gingerbread cookies, it’s the ultimate holiday indulgence in a mug.

Gingerbread Hot Chocolate

Why You’ll Love This Recipe

Holiday Flavors in Every Sip: A spiced gingerbread syrup transforms ordinary hot chocolate into a seasonal favorite.
Customizable Sweetness: Adjust the syrup to taste, making it as mild or spiced as you like.
Simple Ingredients: Uses pantry staples and can be made with any milk.
Festive Presentation: Perfect for serving at holiday gatherings or enjoying by the fire.
Make-Ahead Syrup: Gingerbread syrup can be prepared ahead and used whenever you crave a warm, cozy drink.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gingerbread Syrup
1 cup water
1 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger (1.5 teaspoons for extra spice)
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1 teaspoon pure vanilla extract

Hot Chocolate
1 cup milk (any kind, dairy or non-dairy)
2 tablespoons unsweetened cocoa powder
2 tablespoons gingerbread syrup (more to taste)
Marshmallows or whipped cream, for garnish
Gingerbread cookies, for garnish

Directions

Make the Gingerbread Syrup:
In a small saucepan over medium-high heat, combine water, brown sugar, cinnamon, ginger, nutmeg, allspice, and vanilla extract. Whisk and bring to a boil.
Reduce heat and let simmer for 10 minutes. Remove from heat and carefully transfer to a glass jar to cool. Rinse out the saucepan.
Prepare the Hot Chocolate:
In the same saucepan, add milk and cocoa powder over medium heat. Whisk until smooth and warmed to your liking, about 5 minutes.
Stir in 2 tablespoons of gingerbread syrup, tasting and adjusting sweetness as needed.
Serve:
Crush gingerbread cookies into the bottom of a mug, pour in the hot chocolate, and top with whipped cream or marshmallows. Garnish with a gingerbread cookie and enjoy immediately.

Servings and timing

Servings: 1
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Dairy-Free Option: Use almond milk, oat milk, or coconut milk for a vegan version.
Extra Chocolatey: Add a few squares of chopped dark chocolate to the hot chocolate for richness.
Spiked Version: Stir in a splash of spiced rum or bourbon for an adult holiday drink.
Pumpkin Twist: Add a teaspoon of pumpkin purée and a pinch of pumpkin spice to the hot chocolate for extra seasonal flair.
White Hot Chocolate: Replace cocoa powder with melted white chocolate for a sweet variation with gingerbread syrup.

Storage/Reheating

Store leftover gingerbread syrup in an airtight jar in the refrigerator for up to 2 weeks.
The hot chocolate is best enjoyed fresh but can be reheated gently on the stovetop or in the microwave. Stir well before serving.

FAQs

Can I make the gingerbread syrup in advance?

Yes, it keeps well in the fridge for up to 2 weeks in a sealed jar.

What milk works best for this recipe?

Whole milk creates a creamy base, but any milk—including almond, oat, or coconut—works well.

How do I make the hot chocolate sweeter?

Simply add more gingerbread syrup or an extra spoonful of sugar.

Can I use store-bought gingerbread syrup?

Yes, but homemade has fresher, richer spice flavor.

Is this recipe gluten-free?

Yes, as long as you use gluten-free gingerbread cookies for garnish.

Can I double the recipe?

Absolutely. Scale up both the syrup and hot chocolate quantities to serve more people.

Can I add chocolate chips instead of cocoa powder?

Yes, melt 2–3 tablespoons of chocolate chips into the milk for a thicker drink.

How do I make it kid-friendly?

Keep it alcohol-free and top with lots of marshmallows or cookie crumbles.

Can I serve this cold?

Yes, chill the hot chocolate and serve over ice for an iced gingerbread mocha-style drink.

Can I skip the syrup and just use spices?

Yes, but the syrup adds sweetness and depth that blends better than dry spices alone.

Conclusion

Gingerbread Hot Chocolate is the perfect festive beverage to enjoy during the holiday season. With its warming spices, velvety cocoa, and fun garnishes, it’s a treat that feels cozy, nostalgic, and indulgent. Whether for a quiet night in or a holiday gathering, this spiced hot chocolate is sure to spread cheer in every sip.