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Simply Delicious

Spiked Gingerbread Hot Chocolate

VegetarianStove-TopGastro-Pub

Time: 35 minutes

Yield: 1 serving

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About

If anything could be called, "the flavor of the holidays," it has to be gingerbread, right? The sweet and warming combination of ginger, allspice, and cinnamon just makes a brilliant cookie... and an even more perfect beverage! Spiked Gingerbread Hot Chocolate combines that classic spice blend in the form of a homemade gingerbread syrup with the richness and floral notes of creamy hot chocolate. The toasty sugar flavor of rum adds extra jolliness to every sip! There's no way to better liven up the holidays than with Spiked Gingerbread Hot Chocolate!

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Ingredients

  • For the gingerbread syrup:
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 1 cinnamon stick
  • 1 (1-inch) piece fresh ginger, chopped
  • 4 whole cloves
  • 4 whole allspice berries
  • 1/2 teaspoon ground nutmeg
  • For the hot chocolate:
  • 1 cup whole milk
  • 1 (0.7-ounce) envelope hot cocoa mix
  • 1 1/2 ounces spiced rum or ginger vodka
  • 1 ounce gingerbread syrup
  • cinnamon stick, for garnish

Directions

Step 1 -In a saucepan over medium-high heat, heat the water.

Step 2 -Stir the granulated sugar and the brown sugar into the water until they dissolve completely.

Step 3 -Add the cinnamon stick, the fresh ginger, the cloves, the allspice berries and the nutmeg.

Step 4 -Bring the mixture to a boil, stirring occasionally.

Step 5 -Reduce the heat to low, then cover and simmer until thickened, about 25 minutes.

Step 6 -Transfer the saucepan from the heat, still covered, and set aside to cool for 20 minutes.

Step 7 -Strain out the spices and bottle the syrup. It will remain fresh in the fridge for 2-3 weeks.

Step 8 -In a small saucepan over low heat, gently heat the milk.

Step 9 -Stir the milk constantly with a whisk and do not let it come to a boil.

Step 10 -Remove the warmed milk from the heat and whisk in the hot cocoa mix, ensuring it is completely mixed in.

Step 11 -In a warm mug, add the spiced rum and 1 ounce of the gingerbread syrup.

Step 12 -Add the hot cocoa to the warmed mug and stir well.

Step 13 -Garnish with the remaining cinnamon stick and serve.

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