This spiced gingerbread hot chocolate is the ultimate winter warmer. For a zesty twist, try adding orange-flavoured liqueur.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
4 cups (1L) milk
75g milk chocolate, coarsely chopped
50g dark chocolate, coarsely chopped
1/4 tsp ground ginger
Pinch of mixed spice
1 cinnamon stick or quill
2 whole star anise
1/2 cup (125ml) Baileys Original liqueur or orange-flavoured liqueur (optional)
Whipped cream, to serve
Cocoa powder, to dust
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine milk, combined chocolate, ginger, mixed spice, cinnamon and star anise in a large saucepan over low heat. Cook, whisking occasionally, for 5 mins or until the chocolate melts and the mixture is smooth. Add the liqueur, if using, and stir to combine.
Step 2
Divide among serving glasses. Top with whipped cream and dust with cocoa powder.
Serve with cinnamon sticks or quills and whole star anise
Swap me To make a white chocolate version, swap the dark and milk chocolate for 125g chopped white chocolate.
1/2 cup (125ml) Baileys Original liqueur or orange-flavoured liqueur (optional)
Whipped cream, to serve
Cocoa powder, to dust
Description
This spiced gingerbread hot chocolate is the ultimate winter warmer. For a zesty twist, try adding orange-flavoured liqueur.
Method
Step 1
Combine milk, combined chocolate, ginger, mixed spice, cinnamon and star anise in a large saucepan over low heat. Cook, whisking occasionally, for 5 mins or until the chocolate melts and the mixture is smooth. Add the liqueur, if using, and stir to combine.
Step 2
Divide among serving glasses. Top with whipped cream and dust with cocoa powder.
Serve with cinnamon sticks or quills and whole star anise
Swap me To make a white chocolate version, swap the dark and milk chocolate for 125g chopped white chocolate.
