6 - 8 servings
Ginger, cinnamon and allspice bring a gingerbread flavour 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.
cup Dutch-process cocoa powder
tsp ground ginger
tsp ground cinnamon
tsp freshly grated nutmeg
ounce good quality milk chocolate, chopped
whipped cream, for serving
mini marshmallows, for serving
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.