Gingerbread Hot Cocoa

 

Gingerbread Hot Cocoa By The Righteous Kitchen

Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.

I’m a fan of gingerbread. I’m a fan hot cocoa. Both, I consume throughout the year. Neither are seasonal. This winter, however, I set out to make my own Gingerbread Spice. A mix that doesn’t include nutmeg. I tested my Gingerbread Spice, on hot cocoa and hot chocolate. Ultimately, the cocoa was more compatible to the spices. I’m confident you will love the Gingerbread Spice and the Gingerbread Hot Cocoa.

GINGERBREAD HOT COCOA

INGREDIENTS:
2 Teaspoons Drost cocoa powder
1 Teaspoon Gingerbread Spice
1/4 Teaspoon (1.4 grams) vanilla extract
2 Tablespoons (40 grams) Ginger Simple Syrup
1 Tablespoon (20 grams) molasses
1 Cup (240 grams) whole milk

TOPPINGS:
Miniature marshmallows
Whipped cream
Cocoa powder
Gingerbread spice mix

DIRECTIONS:
Stir cocoa powder, Gingerbread Spice, vanilla, Ginger Simple Syrup, and molasses, until cocoa powder is smooth. Stir in milk. Heat in microwave. Top with marshmallows and whipped cream. Sprinkle cocoa powder, and gingerbread spice mix on top of whipped cream. Makes 1 serving.

Recipe and Tip Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.