Gluten-free, Low-FODMAP, Paleo, Vegan
Finding a version of hot chocolate that isn’t laden with a ton of useless, filler ingredients can be difficult. That’s why I created this hot cocoa mix. Instead of making one cup of hot cocoa at a time which is time-consuming, you can make a large quantity of it, store it through the winter, and enjoy a mug whenever you desire!
What makes this version unique is the addition of ground ginger and cayenne pepper. Get ready for a spicy kick! If you’re not a fan of spicy chocolate, omit the cayenne pepper.
Prep Time: 5 mins | Cook Time: 5 mins
Equipment: mixing bowl, whisk, 6 oz glass jar or airtight container, sauce pot
- Combine all ingredients in a bowl and mix thoroughly using a whisk or fork. Scoop the mixture into a 6 oz jar with an air-tight lid. The mix will store for several months – enough to get you through the winter!
- 3/4 cup raw baking cocoa
- 1/2 cup coconut sugar
- 1/4 cup bittersweet chocolate chips
- 2 tbsp cinnamon
- 2 tbsp ginger
- 2 tsp nutmeg
- 1 tsp cloves
- 1/2 or 1 tsp cayenne pepper
- To make a single serving of gingerbread hot cocoa, add 1.5 cups of almond milk, coconut milk, or another non-dairy milk to a sauce pot and heat on medium until it begins to simmer. Add 2 tbs of the hot chocolate mixture to the pot and stir continuously until the mixture begins to thicken. About 5 minutes. Remove from heat, pour in a mug, and enjoy!
- 1.5 cups almond milk (coconut milk, other non-dairy milk)
- 2 tbsp gingerbread hot cocoa mix
Tip: For every person wanting a mug of hot cocoa, add an additional 1.5 cups of milk and 2 tbsp of the hot cocoa. Using coconut milk will make the drink very thick and rich, so you won’t need much!
Serving Suggestion: Pair this with my tasty gingersnap cookies, a dusting of powdered sugar, or a cinnamon stick!
Make It Nut-Free: Instead of using almond milk, use coconut milk or another non-diary, nut-free milk.