Ginger Hot Chocolate

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To say I’m a hot chocolate fan would be an understatement. I am such a chocolate addict, that no matter the season, you can find me sipping on some hot chocolate. It’s embarrassing really.

Despite my huge love of this delicious beverage, I have never tried my hand at making homemade hot chocolate.  I’m on a mission to change that.

Thus, for the next few days, I am going to be posting several new and delicious homemade hot chocolate recipes. Yesterday I posted Pumpkin Hot Chocolate (AKA Christmas in a Cup!), and tomorrow I’ve got some delicious Coconut Hot Chocolate coming your way!

However today, I present to you, Ginger Hot Chocolate. I am not one of those people that loves to chew on candied ginger, so I was a little concerned I would not like this recipe, but it was delicious! By using cocoa powder at the chocolate source, this recipe has a slightly darker and more bitter taste than the Pumpkin Hot Chocolate, which used melted chocolate chips.  The ginger taste was there, but it was not overwhelming. Instead, there’s a little salty kick in every delicious sip.

If you love dark chocolate, ginger, and/or sea salt- this drink is for you.

Enjoy, and make sure you check back tomorrow for the next scrumptious hot chocolate recipe!

Love, A Rented Kitchen

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Ingredients:

  • 3 cups milk (soy, almond, dairy- your choice!)
  • 3 Tablespoons brown sugar
  • ½ teaspoon ground ginger (more if you really love ginger!)
  • ¼ cup cocoa or cacao powder
  • Generous pinch of sea salt
  • 1 teaspoon pure vanilla extract
  • 2-3 ginger candies (optional)

Directions:

  1. In a medium saucepan over medium-low heat, heat the milk until warm.
  2. Whisk in the cocoa powder, sea salt and ginger until smooth and fully incorporated.
  3. Once the milk is hot enough, remove the pot from the heat and stir in the vanilla.
  4. Rub a ginger candy along the rims and inside of your mugs and then fill with the cocoa. (I do not advise leaving the candy in the mug, as it will get mushy and weird).
  5. Optional: top with whipped cream or marshmallows! Enjoy!

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Notes and Tips!:

  • Yield: 2 Servings
  • Source: Minimalist Baker
  • The original recipe called for  2 cups milk and one cup water. I used 3 cups of milk and no water, just because I read it hastily and measured it out incorrectly. However, it tasted fine that way! Thus, do whatever you prefer!

6 thoughts on “Ginger Hot Chocolate

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