The Christmas feeling is in the air and so is the season for hot chocolate. But not the watered down stuff though. Real, thick melted chocolate. In a mug. That’s where it’s at. Today we bring you a luxurious gingerbread hot cocoa that is perfect to share with your loved one on a lazy winter night. Or spread some love and get to know others over sharing with your neighbours or that person you always see sitting outside on the streets on the way while running errands.
I’m so excited to head up to the mountains this year! Since the North Shore mountains have been receiving a ton of fresh powder, and Leung has long been awaiting to try out her new snowboard, we’ll be hittin’ the slopes in the evening right after her last exam. The grind is almost over, friends and family are all flying back for the holidays, and while looking for Christmas gift ideas, I just found out the existence of pen-cap eating utensils where you can cap a fork, spoon, or knife on top of your pen for those days you feel too hip to use regular utensils so what a time to be alive eh!
Make this gingerbread syrup and serve it to the company at your next holiday gathering. There are so many holiday gatherings and opportunities to spread good cheer coming up, and I’m feeling so blessed and grateful to have the loveliest people in my life to share good laughs and spend time with.
Our perfect soft and chewy vegan gingersnaps pair wonderfully with a mug of this hot chocolate! The syrup also makes a great gift for the chocolate lovers out there!
- GINGERBREAD SYRUP
- ¼ c. water
- 3 tbsp. coconut sugar
- 1 tbsp. molasses
- ½ tsp. cinnamon
- ½ tsp. ginger
- dash of cloves
- HOT COCOA
- 2 c. Almond Breeze unsweetened original almond milk
- 2 tbsp. cocoa powder
- 3 tbsp. gingerbread syrup (above)
- 4 tbsp. chocolate chips
- Optional: extra dash of cinnamon, ginger
- GINGERBREAD SYRUP : On medium heat, add in water, coconut sugar, molasses, cinnamon, ginger, and cloves in a small pot. Bring to a boil and reduce heat to medium/low for 15 minutes or until the syrup is thickened.The consistency should be that of pancake syrup. Transfer to a small jar container.
- HOT COCOA : In the same pot, add in almond milk, cocoa powder, 3 tbsp. of the syrup you've just made, and chocolate chips. Add in an extra dash of cinnamon and ginger if you want more of a gingerbread zing! (100% recommend). Whisk everything together and serve!
Disclaimer: We were invited by Gastropost Vancouver to participate in their Holiday Treats program. This program partnered us up with Almond Breeze Canada and we received product from them in exchange for a recipe blog post and social media engagement. All opinions expressed are our own.
I gave it a try this afternoon and I have to say DELICIOUS! Thanks for posting it! And so good that it’s vegan too! I usually have to swop around the ingredients but obviously not this time. It just really got me in ginger bread mood.. I might make ginger bread pancakes for breakfast tomorrow.
xx Alex My Vibrant Kitchen
We’re obsessed with everything gingerbread right now too! Thanks for coming back to leave a lovely comment, Alexandra!