Gingerbread hot chocolate





HANDS-ON TIME 10 MIN



Give cocoa a tasty bend with our simple gingerbread hot cocoa formula. Make it boozy with Frangelico, or keep it family amicable… the decision is yours. 

Take your hot choc game to a higher level with our reality beating hot cocoa, bound with Jersey milk and single cream.

Ingredients


  • 1 liter entire milk 

  • 2 cinnamon sticks, softly slammed with a wooden spoon 

  • 3 entire star anise 

  • 250g great quality dim chocolate, finely hacked 

  • 2 tsp ground ginger 

  • 50ml Frangelico or amaretto alcohol (discretionary) 

  • 100ml whipping cream 

  • 1 tsp slashed solidified ginger 

  • Marshmallows to serve (discretionary)

Method


Put the milk, cinnamon sticks and star anise in a pot. Warm over a low hotness, mixing, until the milk simply goes to a stew and starts steaming. 

Eliminate the dish from the hotness (eliminate and dispose of the entire flavors) and steadily speed in the cleaved chocolate (saving a little for sprinkling on top) and ground ginger until velvety. Mix in your preferred alcohol, if utilizing. 

Whip the cream until it simply holds delicate pinnacles (when you lift out the whisks the pinnacles made failure over at the top). 

Split the hot cocoa between warmed mugs and top each with the whipped cream, hacked ginger and held chocolate. Serve hot with marshmallows, if you like.



NUTRITION: PER SERVING

CALORIES
418KCALS
FAT
24.4G (15G SATURATED)
PROTEIN
8G
CARBOHYDRATES
36.1G (35.3G SUGARS)
FIBRE
1.5G
SALT
0.2G