Gingerbread Hot Cocoa Mix
This easy gingerbread cocoa mix warms the soul adding spices with chocolate to create a hot beverage that's perfect on a cold winter day. It's fantastic for the holiday season to drink for breakfast, with a snack of holiday cookies, after a cold day out, or divide and give away as gifts.
Servings: 16 servings
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
Serving Suggestions:
Add 3-4 tbsp (~¼ cup) of gingerbread hot cocoa mix to 1 cup (8 oz) of hot water or milk (for a creamier cup). Stir and enjoy! Top with marshmallows or whipping cream for extra yumminess.
Give as Gifts:
Divide the hot cocoa mixture as you see fit and add it to decorative bags, small mason jars, or tins. Then, add a bow, peppermint stick, and small note or tag with a message on how to use it... add 3-4 tbsp of hot cocoa mix to 1 cup of hot water or milk.