A warm, spiced, sweet, and chocolatey beverage makes everything better. I don’t’ know about you, but for me, a cup of warm, spiced hot cocoa hits the spot when the temps get cooler and the holiday season approaches. I’m happy to share the gingerbread hot cocoa recipe I’ve been making and giving away as gifts during the holidays for years. That’s right! Make this large batch, divide it, package it, tie on a bow, and give it away to your family and friends. All they need to add is water!
A Little About this Gingerbread Hot Cocoa Recipe
This is the go-to hot cocoa mix I make and drink during the holiday season from September to January. There is no shortage in chocolate, sugar, and spice in this recipe. It’s an easy recipe to make and lasts at least a couple of weeks, even if you drink it every day. Years ago, I took a simple homemade hot cocoa mix and souped it up (so to speak) with chocolate chips and spice. I used to make this recipe using pumpkin pie or apple pie spice and then added extra ginger for that “gingerbread” taste. These days, I use my homemade gingerbread spice; however, you can easily substitute with pumpkin pie or apple pie spice and extra ginger. The substitution amounts are in the recipe. Let’s check it out!
Gingerbread Hot Cocoa Mix Ingredients
For this gingerbread hot cocoa mix recipe ingredients, you’ll need granulated sugar, powdered sugar, cocoa powder, and gingerbread spice (or pumpkin pie or apple pie spice and ginger). You’ll also need instant milk powder (you can use coconut milk powder, if vegan or dairy free), salt, and chocolate chips.
Sift & Stir the Dry Ingredients (Minus the Chocolate Chips😉)
Add Ingredients to Sifter
To a sifter or mesh strainer over a large bowl, add and sift all the dry ingredients except for the chocolate chips. To that mesh strainer over the bowl, add 300 grams (1½ cups) of granulated sugar, 60 grams (½ cup) of powdered sugar, 60 grams (½ cup) cocoa/cacao powder, and 8 grams (1 tablespoon + 1 teaspoon) of gingerbread spice. Then, add 75 grams (¾ cup) of instant powdered milk. Lastly, add ½ gram (⅛ teaspoon / a pinch) of salt.
Vegan / Dairy Free Option: You can find many vegan milk options on Amazon including lactose free powdered milk. So, don’t feel you can’t make this hot cocoa mix if you or others have dairy issues.
Gingerbread Spice Substitution Option: If you’d rather use a substitute for gingerbread spice, add instead 5 grams or (2½ teaspoons) of pumpkin pie or apple pie spice along with 3 grams or (1½ teaspoons) of ground ginger.
TIP: I typically use superfine sugar for baking because it dissolves easily and quickly; however, it is often not necessary. For this recipe, my sugar is superfine and falls through the sifter, if your sugar is a standard, regular sugar, it will likely not fall through the sifter. Go ahead and sift what you can and then pour remaining particles in the bowl with the other ingredients.
Sift & Stir the Ingredients
Sift the ingredients to break up any large lumps. You might use the back of a spoon as well to press the lumps through the mesh. Once all ingredients are sifted and put into the bowl, whisk or stir well to ensure everything is mixed and dispersed. The mixture should be homogenized and resembles a container of store-bought cocoa mix; no white specs of sugar or milk should be visible. Set the bowl of hot cocoa mix aside.
Pulverize & Stir in Chocolate Chips
Process Chocolate Chips into Small Pieces
To a food processor, add 120 grams (¾ cup) of semi-sweet chocolate chips or preferred chocolate or mix of chocolate. Pulse first and then blend until the chocolate chips are broken up into very small pieces. The small chocolate pieces should resemble large-grain or coarse cornmeal.
Stir Chocolate Chips Pieces into Hot Cocoa Mix
Add the chocolate pieces to the large bowl of hot cocoa mix. Use a spoon or whisk to stir everything together until the chocolate pieces are well dispersed. The pieces should be coated in hot cocoa mix. That’s it!
Storing Gingerbread Hot Cocoa Mix
This hot cocoa mixture can be stored for months (if it lasts that long 😋). Scoop the mixture into an air-tight container or large jar, cover, and store at room temperature for several months.
TIP: Use a dry-erase marker to label the jar on the lid or on the jar.
How to Make a cup of Gingerbread Hot Cocoa
To a cup of gingerbread hot cocoa, spoon 3-4 tablespoons of the mixture into a heat-proof cup. Heat 8 ounces or 1 cup of water (or milk for a creamier cup of hot cocoa). Pour the water (or milk) into the cup and stir until the cocoa mixture has dissolved. Top with homemade whipped cream, commercial whipped topping, marshmallows, or marshmallow cream. For added spice, dust a little more gingerbread spice (or pumpkin pie/apple pie spice) over the top. Drink and enjoy!
Turn This Gingerbread Hot Cocoa Mix into Gifts
If you’re looking for holiday gift ideas, make this mixture ahead of time. As the holidays approach, divide the mixture as you see fit and add it to decorative bags, small mason jars, or tins. Then, add a bow and peppermint stick and your many gifts are almost complete. You’ll have gifts available whenever you need them as the season progresses. The last thing you might want to do is add a small tag or note to each bag or tin that says to add 3-4 tbsp of hot cocoa mix to 1 cup of hot water or milk. Yes, even though there is milk in the recipe if you really want to make it creamy, use milk instead of water. Both are good.
Gingerbread Hot Cocoa Mix Final Thoughts
I love this mix. I make a batch at the beginning of the season and mix it with hot water all season long. Sometimes I top it with marshmallows and extra chocolate chips if I need an indulgent pick-me-up. It works! 😊 The spice and chocolate share equal prominence. Adding the powdered milk to the mix makes for a super easy cup of hot chocolate when you’re ready without the need for milk. If you like holiday spice and chocolate, put them together and make a batch of gingerbread hot cocoa mix.
Check out my YouTube video on making a batch of this gingerbread hot cocoa mix. “Gingerbread Hot Chocolate Mix: A Perfect Warm Beverage with Warm Spices for the Holiday Season”
Gingerbread Hot Cocoa Mix
Ingredients
- 300 g (1½ cups) granulated sugar
- 60 g (½ cup) powdered sugar
- 60 g (½ cup) cocoa/cacao powder
- 8 g (1 tbsp + 1 tsp) gingerbread spice OR 5 g (2½ tsp) pumpkin pie or apple pie spice and 3 g (1½ tsp) ground ginger
- 75 g (¾ cup) instant powdered milk
- ½ g (⅛ tsp or a pinch) salt
- 120 g (¾ cup) semi-sweet chocolate chips or preferred chocolate
Instructions
- To a sifter or strainer over a large bowl, add all ingredients (except for chocolate chips) breaking up any lumps in the strainer. Add remaining particles left in the strainer to the bowl. Whisk or stir until all ingredients are dispersed and combined.
- Place chocolate chips in a food processor and blend until broken into small pieces. Add pieces to the bowl with the hot cocoa mix and stir well.
- Scoop hot cocoa mix in a container or jar with a sealed lid and store a room temperature for several months.
Video
Notes
You might be interested in some of these other holiday recipes.
Cinnamon Rolls & Yeast Rolls: One Recipe & One Prep
Chinese Almond Ginger Sugar Cookies
Cinnamon Buttery Apple Biscuits
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