How to Make Gingerbread Hot Chocolate

This is the drink the whole family can have while the grown-ups enjoy a gingerbread latte. Real 52% chocolate, warm ginger and cinnamon, and a biscuit on the side for dunking.

What you need

• Our 52% Hot Chocolate (dairy free, made from Colombian Fino de Aroma cacao)
• A milk jug or small pan
• Sweetbird Gingerbread Syrup

The recipe (one mug)

• 25 to 30g of hot chocolate (about two heaped scoops)
• About 250ml of milk
• 10ml gingerbread syrup (one pump)
• Optional: whipped cream and a gingerbread biscuit

Step by step

1. Put the hot chocolate in your mug and add a splash of the hot milk.
2. Stir into a smooth, glossy paste with no lumps.
3. Add the gingerbread syrup and stir.
4. Heat or steam the rest of the milk to about 65°C, then pour it in slowly, stirring as you go.

Prefer coffee?

Try our gingerbread latte, or add a double espresso to this recipe for a gingerbread mocha.

Tips

• Add the syrup with the chocolate so it melts into the paste.
• A pinch of cinnamon on top makes it smell like Christmas.
• Crumble a gingerbread biscuit on the cream for texture.

FAQs

Is it suitable for children?

Yes, it is caffeine-light hot chocolate with no coffee. Chocolate does naturally contain a little caffeine.

Can I make it dairy free?

Yes. Our hot chocolate is dairy free, so just use oat or soya milk and skip the cream.

A mug with semi-skimmed milk is around 285 kcal before toppings. More festive ideas: Christmas drinks at home.

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