Preparation

Step 1:

In a medium saucepan, add the whole milk and heavy cream. Warm over medium heat, stirring occasionally to avoid scalding the milk.

Step 2:

Once the milk and cream are warm (but not boiling), add the dark chocolate chips and cocoa powder. Stir constantly until the chocolate is fully melted and combined with the milk, creating a smooth chocolate base.

Step 3:

Add the molasses, ground ginger, cinnamon, nutmeg, cloves, and vanilla extract to the pan. Stir well to blend the spices and molasses evenly into the hot chocolate.

Step 4:

Sweeten the mixture by adding brown sugar or maple syrup, depending on your taste. Stir until the sugar is fully dissolved, tasting and adjusting if needed.

Step 5:

Continue to heat the mixture for another 2-3 minutes, stirring frequently, until everything is well incorporated, and the hot chocolate is steaming.

Step 6:

Pour the Gingerbread Hot Chocolate into mugs, top with a generous swirl of whipped cream, and sprinkle crumbled gingerbread cookies on top for a festive finish.