Even with unseasonably warm weather this January, it’s still a struggle to stay warm and cozy. A mug of hot tea or coffee does wonders, but for an extra special treat, nothing takes the chill off quite like a sip of rich, creamy hot chocolate. Thick enough to qualify as a dessert, my rendition gets an extra boost from bright gingerbread spices, plus the deep, earthy sweetness of molasses.
Gingerbread Hot Chocolate
3 Cups Unsweetened Non-Dairy Milk
1/4 Cup Molasses
1 1/4 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
1 Teaspoon Vanilla Extract
In a medium saucepan over low heat, thoroughly whisk everything together except the vanilla. Continue to whisk gently until the chocolate melts smoothly and the mixture is hot. Mix in the vanilla after taking the saucepan off the heat. Serve and enjoy with someone you love.
Makes 4 – 6 Servings