GingerBread Hot Cocoa Mix
Gingerbread Hot Cocoa Mix
Cozy hot cocoa with festive gingerbread spices — perfect for winter sipping or gifting in jars.
Ingredients
- 1 cup unsweetened cocoa powder (≈90 g)
- 1 cup packed brown sugar (≈200 g)
- 1 cup nonfat dry milk powder (≈90 g) or coconut milk powder for dairy-free
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch ground cloves (or 1/8 tsp for bolder spice)
- Optional: 1/4 tsp fine sea salt; 1–2 tsp cornstarch for extra silky cocoa
Directions
- Combine. In a bowl whisk cocoa, brown sugar, milk powder, cinnamon, ginger, and cloves until uniform. Break up any lumps. For ultra-fine mix, pulse in a food processor 10–15 seconds.
- Jar. Transfer to a clean, dry, airtight jar. Label with serving directions (below).
- Serve. For each mug, whisk 3 Tbsp mix into 1 cup hot milk (or water). Sweetness varies by milk—adjust to taste.
Gift it: Tie on a cinnamon stick and a little card: “Mix 3 Tbsp with 1 cup hot milk. Top with whipped cream & a pinch of cinnamon.”
Variations & Tips
| Peppermint | Stir in 2–3 crushed mini candy canes or 1/2 tsp peppermint extract (dry the extract on sugar first if storing long-term). |
|---|---|
| Mocha | Add 1–2 tsp instant espresso powder to the mix or per mug. |
| Spicier | Increase ginger to 1½ tsp and add 1/8 tsp allspice. |
| Dairy-free | Use coconut milk powder in the mix or omit milk powder and prepare with hot dairy-free milk. |
Store airtight at cool room temperature up to 3 months. If mixing with water often, you can boost milk powder to 1¼ cups for extra creaminess.