I love how incredibly simple this mix is to make—just whisk everything together and it’s ready to store, gift, or use right away. The gingerbread spices blend beautifully with the cocoa, giving me a mug of hot chocolate that tastes festive without overpowering the classic flavor. It’s also perfect for gifting because it feels special while requiring almost no effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup cocoa 1 cup white sugar 1/2 cup brown sugar 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 pinch cayenne pepper (optional)
Directions
I start by adding the cocoa, white sugar, brown sugar, ginger, cinnamon, cloves, salt, and cayenne (if I’m using it) to a mixing bowl. I whisk thoroughly until everything is evenly combined.
I store the mixture in an airtight container until I’m ready to use it, and I always give it a good stir before scooping since cocoa can settle.
To make a cup of hot chocolate, I heat milk in a saucepan over medium heat until it’s just about to simmer. I whisk in 2 tablespoons of the gingerbread hot chocolate mix for every 1 cup of milk.
Once the mixture is completely dissolved and the milk is steaming hot, I pour it into a mug and enjoy.
I sometimes add a pinch of nutmeg for extra warmth. For a richer drink, I use half-and-half instead of milk. If I want it extra chocolatey, I whisk in a little melted chocolate or add an extra spoonful of mix. I also enjoy topping the finished drink with whipped cream or marshmallows for a cozy treat.
Storage/Reheating
I store the dry mix in an airtight jar or container at room temperature for several months. Once prepared, leftover hot chocolate can be refrigerated and reheated gently on the stove over low heat, stirring to keep it smooth.
FAQs
Can I use regular cocoa instead of Dutch-processed?
Yes, I can use either, though Dutch-processed gives a smoother, less acidic flavor.
How long does the mix last?
The dry mix lasts for several months when stored airtight in a cool place.
Can I make this dairy-free?
Yes, I use almond milk, oat milk, or any preferred non-dairy milk.
Is the cayenne noticeable?
It adds a tiny warmth; I omit or increase it depending on my taste.
Can I reduce the sugar?
Yes, I adjust the sweetness by reducing the white sugar slightly.
Can I make a bigger batch for gifting?
Absolutely, I double or triple the recipe and package it in jars.
How much mix do I use per cup of milk?
I use 2 tablespoons of mix per 1 cup of milk.
Can I use water instead of milk?
Milk gives the best richness, but hot water will work in a pinch.
Can kids drink this?
Yes, as long as I skip the cayenne or keep it minimal.
How do I prevent lumps?
I whisk thoroughly when mixing the dry ingredients and when adding them to hot milk.
Conclusion
I love how this instant gingerbread hot chocolate brings seasonal warmth to a classic drink with almost no effort. Whether I’m making it for myself on a cold evening or packaging it for a thoughtful homemade gift, it’s a cozy and delicious treat I reach for all winter long.
