It’s winter time…. It’s minus degrees and snow outside. And all you want is some warm comforting hot chocolate. I now have the recipe exactly for you!
Gingerbread hot chocolate…… doesn’t that sound amazing? Especially with whipped soya cream and added gingerbread men on top. Not an everyday snack, but definitely a delicious one. And it can of course be completely sugar free if you skip the soya cream or maybe use whipped coconut cream on top… and of course skip the gingerbread men, unless you make your own sugerfree ones.
Enough talk, onto the recipe…
For 2 cups:
500ml plantbased milk, the best is oat or soya. However pea based mylk should also work
2-3 tbsp cacao – preferably a darker cacaopower but if you want to use a cacao powder specifically for hot chocolate that works as well.
2-3tbsp stevia (you can omit this if you don’t want your hot chocolate sweet)
1tsp gingerbread spice (i.e cinnamon, ginger, cardamom, clove)
Optional, 2tsp vanilla powder
100ml soya cream, whipped (note, you can use a few drops lemon juice or vinegar when whisking to help it stiffen up)
Pour the mylk into a pot and heat on medium. Add the cacao powder along with the sweetener and spices. Mix until well combine. Heat until your desired temperature.
In the mean time, whisk the soya cream with a few drops of lmon juice if you have a mixer. If not ,I would recommend ou start whisking the cream first and then leave in the fridge while you make the hot chocolate. Also, you can add ½ tsp gingerbread spices to the cream for extra spice and flavour.
Pour the hot chocolate into mugs, top with the cream and gingerbread men, drink and enjoy.
Let me know if you try this recipe 😊 This will be my new favourite winter drink
P.s note, you can do 50/50 mylk and water, or 50/50 mylk and oat cream depending on what consistency and fat content you want your hot chocolate to have!
Also, you can add some dark chocolate or specific “hot chocolate-chocolate” which you melt in with the milk!