This Gingerbread Spiced Hot Cocoa Mix Recipe is a wonderful way to get cozy on a chilly winter day. It is also an easy homemade gift idea!
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Homemade Hot Cocoa Mix Recipe
There is not a more comforting winter beverage than a mug of Gingerbread Spiced Hot Chocolate. Last year I posted my Malted Chocolate Cocoa Mix Recipeand I loved how simple it was to make homemade hot cocoa. For this holiday season I wanted to make a cocoa mix with an interesting flavor. While I was working on my Gingerbread Spice Mix Recipethe idea came to me. This Gingerbread Spiced Hot Cocoa Mix Recipe is super easy to make. It is a great last minute homemade gift idea too! The flavor is unique and blends together quite nicely. This hot cocoa mix is still rich and chocolaty. But it has a subtle gingerbread spice flavor in the background. Two winter treats perfectly combined as one: Hot Cocoa & Gingerbread, a match made in holiday heaven!
And of course I had to cut marshmallows into little gingerbread men shapes. Fill a pretty jar with this Gingerbread Spiced Hot Cocoa Mix Recipe, add some marshmallow gingerbread men and a bow for a special homemade gift for loved ones!
Gingerbread Spiced Hot Cocoa Mix
Yield: 4
Prep Time: 5 minutes
Total Time: 5 minutes
This Gingerbread Spiced Hot Cocoa Mix Recipe is a wonderful way to get cozy on a chilly winter day. It is also an easy homemade gift idea!
Ingredients
2 Cups Powdered Sugar
2 tsp Corn Starch
1½ Cups Unsweetened Cocoa
1/2 Cup Coffee-Mate Plain Dry Creamer
1/2 tsp Salt
1 Tb Ground Ginger
1 Tb Ground Cinnamon
1/2 Tb Ground Cloves
1/4 tsp Ground Nutmeg
Instructions
Stir all ingredients together with a whisk or fork until evenly mixed.
Transfer to an airtight jar or container and store in your pantry or cupboard.
*This mix does not contain powdered milk. It is not meant to be used with water. If you prefer to include powdered milk in your cocoa mixture, add approximately 2 cups powdered milk to the dry cocoa mixture.
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
My son is alergic to the protein in milk “casin” so i was wondering if you have tried using hot coconut, almond, cashew, rice, or other non dairy milks with this recipe? I love this idea and would like to make it for my family and friends offering a non dairy substitute.
Reply
Nicole Harrissays
Hi Rick! Yes, I make hot cocoa with coconut milk for my daughter (she has a lactose allergy). I think it tastes extra delicious! And this hot cocoa mix recipe does not include dry milk like most other cocoa recipes. Enjoy!
Reply
Heathersays
how long would this last in a mason jar? wanted to make for xmas but didn’t know if it was too far in advanced.
Reply
Nicole Harrissays
You’re good, Heather. This mix should last at least several months when sealed in a clean, airtight container.
Reply
Maureensays
Do you really need all the pwd sugar seems like overkill?
Reply
Nicole Harrissays
Feel free to reduce the amount of sugar to your preferred sweetness. Enjoy!
Sprinkle in warm spices. Take inspiration from the flavors of Mexican hot chocolate, and add warm spices like cinnamon, cayenne, and chile powder to your hot chocolate for a delightfully spicy drink. ...
Is your packaged hot cocoa mix leaving a little to be desired? Add more flavor by stirring in a teaspoon or two of baking cocoa or even stirring in a little chocolate syrup. This will amp up the chocolatiness and make it the perfect vehicle for all those marshmallows.
Cocoa Powder: Hot chocolate starts with cocoa powder, which provides a chocolatey flavour. However, hot chocolate mix is distinct from plain cocoa powder, as it often contains added sugar, powdered milk, and sometimes additional flavourings like vanilla or spices.
In short, you can use hot chocolate powder as a cocoa powder substitute in a pinch, but you may not experience the depth of flavour you want. Because most brands of hot chocolate powder include sugar or sweetener, you may wish to reduce the amount of sugar you add to your baking recipe.
Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.
Other than water, the most common to use are hot coffee, milk, oil, or melted butter. I wouldn't try it with buttermilk though, or it will curdle. Note that blooming cocoa won't work in recipes that don't have enough liquid ingredients to saturate the cocoa powder (at least 1:1 by volume, but there is some leeway).
The source of the chocolate flavour is different. Hot Chocolate is made using solid chocolate melted in warm milk or cream.Hot Cocoa, however, is made from a powdered base of cocoa with added sugar and dissolved in hot water or hot milk.
However, when added to cold milk, the powder does not dissolve properly and results in a clumpy and gritty texture. This is because the cocoa powder needs heat to fully dissolve and release its flavor.
The answer to this is highly subjective, however, we prefer natural cocoa powder for its higher cocoa butter content (more fat equals more flavor). We recommend trying out cocoa powders from GERBS, Sunfood Superfoods, Penzeys, and Pure Natural Miracles, all of which are available online.
Caffè mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g., a shot of) espresso added. Like cappuccino, caffè mochas typically contain the distinctive milk froth on top; as is common with hot chocolate, they are sometimes served with whipped cream instead.
Your cocoa powder will have a 'best-before' date on it.The taste might start to gradually mellow after that date or it might go a bit 'clumpy', but it's unlikely you'll notice much difference. It's still safe to eat as long as it doesn't feel moist or smell unpleasant.
Rather than grocery store brands, which are often low in fat and quite astringent, look for full-fat cocoa powders from brands like Valrhona, which can offer a deep, rich flavor instead. After dusting, add another layer of coffee-soaked ladyfingers.
Consuming expired hot chocolate powder can potentially make you ill, although it's relatively rare if the product has been stored correctly. Hot chocolate powder usually has a long shelf life and often remains safe to consume after its best-before date, but its flavour and texture might be compromised.
Spiked hot chocolate is regular hot chocolate that's spiked with alcohol. Common types of alcohol include bourbon, rum, Baileys, or Kahlua, but really anything goes. You can use a purchased hot cocoa mix, but of course the best way to make this drink is with homemade hot chocolate.
Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.
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