Best Ginger Hot Chocolate Recipes
GINGER HOT CHOCOLATE
A sweet and not-too-spicy hot chocolate with a hint of ginger. Perfect for cold winter nights or as a light dessert. This hot chocolate has a lovely warmth. It's sweet, creamy and chocolatey and not-too-spicy due to a conservative amount of ginger. But, if you love the stuff then by all means, pop a few ginger candies in your mouth while you're making a batch and throw in a whole teaspoon of ginger instead of half. That's the way I like it! Adapted from the Minimalist Baker.
Provided by Sharon123
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the milk and water(or milk) in a medium saucepan. Once it comes to a simmer, reduce heat slightly and whisk in cocoa powder, sea salt and ginger. Whisk vigorously to incorporate.
- Once the cocoa is hot enough for your liking (about 3-5 minutes), remove from heat and add vanilla extract. Stir once more. Sweeten to taste.
- Take your ginger candies and rub them along the rims of your serving glasses or mugs. Eat or discard; they get mushy when added to the beverage.
- Pour in hot cocoa and top with coconut cream(in Recipe#504526), whipped cream or marshmallows - whatever you like.
HOT CHOCOLATE WITH GINGER
This is a spicy ginger treat for those snowy winter evenings around the fireplace. Garnish with mini marshmallows and a light dusting of cocoa powder. The recipe is from Cooking Light Annual recipes 2002.
Provided by PaulaG
Categories Beverages
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine the first 3 ingredients and cook 5 minutes over medium high heat until the sugar dissolves and is golden; stirring frequently.
- Remove from heat; cool slightly.
- Stir in milk and syrup; cook over medium-low heat, stirring with a wire whisk. Heat to 180 degrees or until tiny bubbles form around edge of pan, stirring frequently.
- Do not boil.
- Strain the milk mixture through a sieve; discard solids.
Nutrition Facts : Calories 264.6, Fat 4.1, SaturatedFat 1.9, Cholesterol 5.7, Sodium 277.8, Carbohydrate 45.3, Fiber 1.2, Sugar 19.1, Protein 11.6
HOT CHOCOLATE CAKES WITH MANGO AND GINGER
France's classic flourless chocolate cake is a perennial favorite on dessert lists. Ours has a trendy tropical garnish of mango and crystallized ginger and is served warm.
Yield Makes 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter four 1/2-cup muffin cups. Sprinkle with sugar to coat. Combine cream, butter, cocoa, orange peel and espresso powder in heavy small saucepan. Bring to simmer, whisking until blended. Remove from heat. Add chocolate; stir until melted. Cool to lukewarm, about 10 minutes.
- Using electric mixer, beat egg and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in walnuts and vanilla. Gently fold in chocolate mixture. Divide batter among prepared muffin cups.
- Bake cakes until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack 10 minutes (cake centers may sink.) Turn cakes out onto rack. (Can be made 1 day ahead. Cool completely. Cover and store at room temperature. Rewarm uncovered in 350°F. oven about 10 minutes.)
- Arrange warm cakes bottom side up on plates. Surround with mango. Sprinkle with crystallized ginger. Top cakes with whipped cream, if desired.
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