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Ultimate Gingerbread Hot Chocolate Bar: Best Holiday Treat

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This gingerbread hot chocolate bar is the ultimate holiday treat, featuring a rich, creamy base with perfectly bloomed spices and a self-serve topping bar that brings people together. It’s stress-free to make ahead and guaranteed to impress your guests.

Ingredients

  • Whole milk, 4 cups (960 ml)
  • Heavy cream, 1 cup (240 ml)
  • Unsalted butter, 2 tablespoons (28 g)
  • Ground ginger, 1½ teaspoons
  • Ground cinnamon, 1 teaspoon
  • Ground cloves, ¼ teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Molasses, 3 tablespoons (60 ml)
  • Brown sugar, ¼ cup (50 g), packed
  • Vanilla extract, 1 teaspoon
  • Semisweet chocolate chips, 6 oz (170 g)
  • Pinch of salt
  • Mini marshmallows (toasted or plain)
  • Crushed candy canes or peppermint bits
  • Gingersnap cookies for dipping
  • Whipped cream (homemade or store-bought)
  • Chocolate shavings or curls
  • Cinnamon sticks for stirrers
  • Caramel sauce for drizzling

Instructions

  1. Bloom the spices. In a medium saucepan over medium heat, melt the butter. Add the ground ginger, cinnamon, cloves, and nutmeg. Stir constantly for about 1 minute until the mixture is fragrant and bubbly.
  2. Add the milk and cream. Slowly pour in the whole milk and heavy cream while whisking to combine. Whisk until smooth.
  3. Whisk in the molasses and brown sugar. Add the molasses and packed brown sugar. Whisk until fully dissolved, about 2 minutes. The color should turn a warm, deep amber.
  4. Heat gently. Increase the heat to medium-high and bring the mixture to a gentle simmer, not a full boil. You’ll see small bubbles around the edges. This takes about 4-5 minutes. Stir occasionally to prevent scorching.
  5. Add the chocolate and vanilla. Remove the pot from heat. Add the semisweet chocolate chips and vanilla extract. Let it sit for 30 seconds, then whisk until the chocolate is completely melted and the mixture is silky smooth.
  6. Taste and adjust. Add a tiny pinch of salt and stir. Taste it. Adjust spices or sweetness as needed.
  7. Keep warm for serving. Transfer the hot chocolate to a slow cooker set on ‘warm,’ or return it to low heat on the stove. If it thickens too much, whisk in a splash of milk.
  8. Set up the bar. Arrange bowls of toppings around the slow cooker or pitcher. Provide mugs, spoons, and napkins. Let guests build their own masterpiece.

Notes

Bloom the spices in butter first for the best flavor. Avoid boiling the milk to prevent scorching. Make the base up to two days ahead; flavors improve overnight. Warm mugs with hot water before serving to keep the drink hot longer.

Nutrition

Keywords: gingerbread hot chocolate, hot chocolate bar, holiday drink, gingerbread, Christmas drink, hot cocoa bar

Find it online: https://platebelle.com/ultimate-gingerbread-hot-chocolate-bar-best-holiday-treat/