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Lighter Gingerbread Hot Chocolate Bar with Easy Toppings

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A lighter, dairy-free gingerbread hot chocolate that’s creamy, spiced, and perfect for holiday entertaining. Set up a toppings bar for a fun, customizable drink experience.

Ingredients

Scale
  • 4 cups (960 ml) unsweetened oat milk
  • 3 tablespoons (18 g) unsweetened cocoa powder
  • 2 tablespoons (30 ml) molasses
  • 2 tablespoons (30 ml) maple syrup
  • 1 teaspoon (2 g) ground ginger
  • 1 teaspoon (2 g) ground cinnamon
  • 1/4 teaspoon (0.5 g) ground cloves
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of sea salt
  • 1 cup (40 g) mini marshmallows
  • 1/2 cup (60 g) crushed candy canes
  • 1/2 cup (60 g) dark chocolate shavings
  • 1/2 cup (120 ml) whipped coconut cream
  • Cinnamon sticks, for stirring

Instructions

  1. Combine the dry spices. In a small bowl, whisk together the ground ginger, cinnamon, cloves, and a pinch of sea salt. Set aside.
  2. Heat the milk. Pour the oat milk into a medium saucepan over medium heat. Warm gently, stirring occasionally, until small bubbles form around the edges (about 3-4 minutes). Do not let it boil.
  3. Whisk in the cocoa powder. Add the cocoa powder and whisk vigorously for about 30 seconds until smooth.
  4. Add the molasses and maple syrup. Pour in the molasses and maple syrup, then whisk until fully incorporated.
  5. Stir in the spice blend and vanilla. Add the spice mixture and vanilla extract. Whisk until smooth and fragrant, about 1 minute. Taste and adjust sweetness or spices as desired.
  6. Simmer gently. Reduce heat to low and let the hot chocolate simmer for 2-3 minutes, stirring occasionally. The mixture should be steaming but not bubbling vigorously.
  7. Prepare the toppings. While the hot chocolate simmers, arrange toppings in small bowls. Crush candy canes, shave chocolate, and whip coconut cream if using.
  8. Serve immediately. Ladle the hot chocolate into mugs. Let everyone customize their drink with marshmallows, crushed candy canes, chocolate shavings, and a cinnamon stick. Top with whipped coconut cream and a dusting of cinnamon if desired.

Notes

For a larger group, double the recipe and keep warm in a slow cooker on the ‘keep warm’ setting. Whisk before serving. The hot chocolate base can be made up to 2 days ahead and stored in the refrigerator. Reheat gently. Toppings are best prepared fresh, but crushed candy canes and chocolate shavings can be stored in airtight containers for up to a week.

Nutrition

Keywords: gingerbread hot chocolate, lighter hot chocolate, dairy-free hot chocolate, vegan hot chocolate, holiday drink, hot chocolate bar, gingerbread, oat milk hot chocolate

Find it online: https://coracooks.com/lighter-gingerbread-hot-chocolate-bar-with-easy-toppings/