Gingerbread Hot Chocolate
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Gingerbread Hot Chocolate
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This recipe for Gingerbread Hot Chocolate complete with adorable gingerbread men whipped cream cubes is the perfect warm drink for a cold day.
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Ingredients
For the whipped cream cubes:
- 1 cup REAL® Seal heavy cream
- 2 tablespoons granulated sugar
For the hot chocolate:
- 4 cups REAL® Seal whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 3 ounces milk chocolate, chopped
- Cinnamon sticks, for garnish
Instructions
Make the whipped cream:
- In a bowl, whip the cream and sugar with an electric mixer on medium speed until firm peaks form. Line a baking tray about 8 by 8-inches big with parchment paper and spread the whipped cream out into one even layer. Freeze for at least 3 hours, or overnight, until completely firm.
- Use a small gingerbread man cookie cutter to carefully cut out shapes from the whipped cream. For cleaner cuts, dip the cookie cutter into hot water and pat dry in between cuts. If the cream starts to melt, freeze for 15 minutes until solid again.
- Place the cutouts back in the freezer to solidify while making the hot chocolate.
Make the hot chocolate:
- Add all ingredients to a small pot and bring to a simmer while whisking. Heat until the sugar has dissolved. Remove from heat and whisk in the chopped chocolate. Whisk until melted.
- Divide between 4 mugs. Garnish with the whipped cream gingerbread man and cinnamon stick.
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