Best Gingerbread Hot Chocolate Recipes

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GINGERBREAD WAFFLES WITH HOT CHOCOLATE SAUCE



Gingerbread Waffles with Hot Chocolate Sauce image

Yummy and delicious. These extraordinary waffles are flavored with molasses and spices. Topped with homemade chocolate sauce, they are perfect for a special breakfast treat.

Provided by Michele O'Sullivan

Categories     Breakfast and Brunch     Waffle Recipes

Time 50m

Yield 6

Number Of Ingredients 16

1 cup light molasses
½ cup butter
1 ½ teaspoons baking soda
½ cup milk
1 egg
2 cups all-purpose flour
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Steps:

  • In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
  • In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
  • To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 114 g, Cholesterol 83.5 mg, Fat 21.9 g, Fiber 3.7 g, Protein 7.7 g, SaturatedFat 13.3 g, Sodium 1077.7 mg, Sugar 65.1 g

GINGERBREAD HOT CHOCOLATE



Gingerbread Hot Chocolate image

Ginger, cinnamon and allspice bring a gingerbread flavor to this hot chocolate. Intense Dutch-process cocoa powder balances the spices, and chopped milk chocolate is mixed in at the end for a creamy, rich texture.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11

6 cups milk
1/4 cup Dutch-process cocoa powder
1/4 cup sugar
2 tablespoons molasses
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
7 ounces good quality milk chocolate, chopped
Whipped cream, for serving
Mini marshmallows, for serving

Steps:

  • Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows.

GINGERBREAD WAFFLES WITH HOT CHOCOLATE SAUCE



Gingerbread Waffles With Hot Chocolate Sauce image

Yummy and delicious. These extraordinary waffles are flavored with molasses and spices. Topped with homemade chocolate sauce, they are perfect for a special breakfast treat.

Provided by CHEF GRPA

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup light molasses
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Steps:

  • 1. In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
  • 2. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
  • 3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
  • 4.To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.
  • *Note: have made this on several occasions -- but serve it with Nutmeg Sauce. They are awesome! I even had to make some so my son could share with co-workers cause he raved about them so much! 1/2 c white sugar 1 c boiling water 1 1/2 Tbsp flour 1 1/2 Tbsp butter salt 1 tsp vanilla 1/4 tsp nutmeg combine all dry ingredients in saucepan. Add boiling water stirring constantly. cook over low heat till thick and smooth. remove from heat, add butter and vanilla. (I find I need to at least double this recipe!).
  • Is A nice change from the ordinary, however the gingerbread texture tends to make these waffles not as light as waffles usually are.
  • The kids loved this when we served it as one of the dishes at our Christmas Eve brunch. It had to be the all time hit for the kids. I thinned the batter some though and it seemed to work well.

Nutrition Facts : Calories 670.6, Fat 22.2, SaturatedFat 13.5, Cholesterol 84.7, Sodium 1113, Carbohydrate 115.4, Fiber 3.7, Sugar 64.9, Protein 7.7

GINGERBREAD PEOPLE IN GINGERBREAD HOT CHOCOLATE TUBS



Gingerbread People in Gingerbread Hot Chocolate Tubs image

Gingerbread swimmers take a dunk in a bubbly mug of spiced gingerbread-flavored hot chocolate and fluffy marshmallows.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 27

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/2 stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
8 ounces (about 1 2/3 cups) confectioners' sugar
1/4 cup meringue powder
Food coloring, as desired
8 gumdrops
6 cups milk
1/4 cup Dutch-process cocoa powder
1/4 cup granulated sugar
2 tablespoons molasses
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
7 ounces good-quality milk chocolate, chopped
Whipped cream, for serving
Mini marshmallows, for serving

Steps:

  • For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed until pale and fluffy, about 3 minutes, scraping the sides of the bowl down as needed. Beat in the molasses until combined, then the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture a little at a time until the mixture comes together, then increase speed and beat until all of the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least two hours and up to overnight.
  • Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disk refrigerated, roll one disk to an 1/8-inch thickness on a well-floured surface, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out gingerbread people as close together on the dough as possible. Pull away the extra dough around each shape and use a small spatula to transfer the people to the prepared cookie sheets about 1 inch apart. Gather together the scraps, leaving behind the excess flour, and knead them a few times to form a smooth dough again. Reroll them in the same way. (If there are any pieces of dough stuck on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Check to see if the cutter fits inside the mugs. If the legs are too wide, gently push the legs of the dough cut-outs closer together to make them fit. Freeze the cookies to firm them, about 15 minutes.
  • Bake the cookies in the center of the oven racks, rotating the sheets from top to bottom and also turning them 180 degrees around halfway through baking, until they are slightly firm to the touch but not brown, about 12 minutes. Repeat the process with the remaining dough.
  • Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool.
  • Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a hand mixer on low speed until the frosting thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Separate the icing into bowls and color as desired.
  • Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, piping on bathing suits and sunglasses.
  • Pipe a little white icing on the widest end of each gumdrop to make a drink with foam. Dot some icing on 1 hand of each gingerbread person and press the drink into the dot to make it stick. Let the cookies set at room temperature, at least 1 hour.
  • For the hot chocolate: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth.
  • To serve, divide the hot chocolate among 6 to 8 mugs. Insert a gingerbread person with its arms resting on the rim. Add whipped cream and marshmallows as bubbles in the hot tubs.

GINGERBREAD HOT CHOCOLATE



Gingerbread hot chocolate image

Make this festive version of hot chocolate with fragrant orange, ginger, cloves and cinnamon. To make it extra-special, top with whipped cream

Provided by Miriam Nice

Categories     Drink

Time 15m

Number Of Ingredients 11

150ml milk
50ml double cream
¼-½ tsp dark brown soft sugar
½ orange, zested
pinch of ground ginger
pinch of ground cinnamon
1 clove
2 drops of vanilla extract
50g dark chocolate, chopped
whipped cream
1 mini gingerbread or speculoos biscuit, crushed

Steps:

  • Stir the milk, cream, sugar, orange zest and spices together in a saucepan, then bring to a simmer over a low heat. Remove from the heat and pour through a sieve into a jug, discarding the clove and orange zest. Pour the warm infused milk back into the pan and stir in the vanilla and chocolate until the chocolate has melted and is smooth.
  • Return the pan to a low heat to warm through, if needed, then pour into a heatproof mug. Top with whipped cream and crushed gingerbread biscuits, if you like, then serve.

Nutrition Facts : Calories 641 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 28 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium

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