Print

Cozy Gingerbread Hot Chocolate Bar: 10 Best Toppings

gingerbread hot chocolate bar - featured image
Print Recipe

A rich and spiced gingerbread hot chocolate base served with a toppings bar featuring 10 delicious options. Perfect for holiday gatherings, this interactive recipe lets everyone customize their own mug.

Ingredients

Scale
  • 4 cups whole milk (960 ml)
  • 6 ounces dark chocolate chips (170 grams)
  • 3 tablespoons unsweetened cocoa powder (18 grams)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons molasses (30 ml)
  • 1 teaspoon vanilla extract
  • 4–5 gingerbread cookies, crushed
  • Pinch of salt
  • 1 cup mini marshmallows
  • 1 cup whipped cream
  • 1/2 cup crushed gingerbread cookies
  • 1/4 cup chocolate shavings
  • 4–6 cinnamon sticks
  • 1/4 cup caramel sauce
  • 1/4 cup crushed candy canes
  • 1/4 cup toasted coconut flakes
  • 1/4 cup chopped pecans
  • 1/4 cup white chocolate chips

Instructions

  1. Prepare your toppings first: crush gingerbread cookies and candy canes in a zip-top bag with a rolling pin, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Arrange all toppings in small bowls and set aside.
  2. In a large saucepan, combine ground ginger, cinnamon, cloves, and nutmeg. Add 1/2 cup of milk and whisk over medium heat until warm and fragrant, about 2 minutes.
  3. Pour in the remaining milk and whisk to combine. Increase heat to medium-high and bring to a gentle simmer (small bubbles around the edges), about 4-5 minutes. Whisk occasionally.
  4. Reduce heat to low. Add dark chocolate chips, cocoa powder, and a pinch of salt. Whisk continuously until chocolate is melted and mixture is smooth and glossy, about 2-3 minutes.
  5. Stir in molasses and vanilla extract. Whisk until fully combined. Taste and adjust spices if needed.
  6. Add crushed gingerbread cookies and whisk until mostly dissolved, about 2-3 minutes. The mixture should be creamy and smooth with a few tiny cookie bits.
  7. Reduce heat to lowest setting to keep warm while setting up the bar. Stir occasionally. If too thick, add a splash of milk.
  8. Arrange mugs at one end of a serving board or tray. Place the pot of hot chocolate nearby with a ladle. Arrange small bowls of toppings around the mugs with spoons or tongs. Add cinnamon sticks in a small cup.
  9. Let guests ladle hot chocolate into mugs and customize with their favorite toppings. Use cinnamon sticks as stirrers.

Notes

For a dairy-free version, use full-fat oat milk or coconut milk and dairy-free chocolate chips. The molasses can be replaced with maple syrup. If you can’t find gingerbread cookies, graham crackers with extra ginger and cinnamon work as a substitute. The hot chocolate base can be made ahead and stored in the refrigerator for up to 3 days; flavors deepen overnight.

Nutrition

Keywords: gingerbread hot chocolate, hot chocolate bar, holiday drink, winter beverage, gingerbread, hot cocoa, toppings bar

Find it online: https://cookyep.com/cozy-gingerbread-hot-chocolate-bar-10-best-toppings/