Gingerbread Hot Chocolate
Makes about 6 servings
  • ½ cup firmly packed light brown sugar
  • ½ cup water
  • ¼ cup molasses
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 cups whole milk
  • 1 cup milk chocolate morsels
  • ¾ cup crushed gingersnaps
  • Garnish: cinnamon sticks
  1. In a small saucepan, bring brown sugar, ½ cup water, molasses, ginger, cinnamon, and nutmeg to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook until thickened, about 8 minutes. Let cool.
  2. In a large saucepan, bring milk to a simmer over medium heat, whisking occasionally. Add chocolate and all but 2 tablespoons cooled syrup, whisking until smooth.
  3. Place cookie crumbs in a shallow dish; place reserved 2 tablespoons syrup in another shallow dish. Dip the rim of each mug in syrup; coat in cookie crumbs. Serve hot chocolate in prepared mugs. Garnish with cinnamon sticks, if desired.
Recipe by Southern Lady Magazine at