Hot Chocolate With Ginger Recipes

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GINGER HOT CHOCOLATE



Ginger Hot Chocolate image

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

2 cups milk (I used vanilla almond, coconut, soy or cowâ s would work well, too)
1 cup water (or use more milk for extra richness)
artificial sweetener (1 packet non-bitter stevia, agave, raw sugar, honey, etc.)
1/4-1/2 teaspoon ground ginger (or fresh grated ginger, depending on preference)
1/4 cup cocoa (or cacao powder)
1 pinch sea salt
1 teaspoon pure vanilla extract
2 -3 ginger candies (optional)

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.

GINGER SPICED HOT COCOA



Ginger Spiced Hot Cocoa image

Provided by Ellie Krieger

Categories     beverage

Time 6m

Yield 1 serving

Number Of Ingredients 6

8 ounces 1 percent low-fat milk
1/4-inch piece peeled, fresh ginger, sliced into 2 rounds
2 teaspoons unsweetened cocoa powder
2 teaspoons sugar
2 teaspoons water
1/4 teaspoon dark chocolate shavings (about 1/8-ounce)

Steps:

  • In a small saucepan heat the milk and ginger over a medium-low heat until scalding, about 4 minutes. While the milk is warming, put cocoa powder and sugar into a mug. Add the water to the mug and stir until the mixture has the consistency of a paste. Remove the ginger from the warmed milk. Add the chocolate mixture to the milk and whisk until slightly frothy. Pour the hot chocolate into the mug and top with chocolate shavings.

Nutrition Facts : Calories 164 calorie, Fat 4 grams, SaturatedFat 2 grams, Carbohydrate 24 grams, Fiber 1 grams, Protein 9 grams

HOT CHOCOLATE WITH GINGER



Hot Chocolate With Ginger image

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

1/3 cup fresh ginger, chopped peeled
2 tablespoons sugar
2 tablespoons water
4 cups skim milk or 4 cups reduced-fat milk
1/2 cup chocolate syrup

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

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.

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VEGAN GINGER HOT CHOCOLATE | MINIMALIST BAKER RECIPES
Jan 22, 2013 Instructions. Heat the milk and water in a medium saucepan. Once it comes to a simmer, reduce heat slightly and whisk in cocoa powder, sea salt …
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  • Heat the milk and water 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.
  • 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, whipped cream or marshmallows - whatever you like.


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