Gingerbread Hot Cocoa for One
This easy homemade recipe is Christmas in a mug. It is dairy free and refined sugar free containing coconut sugar and almond milk. Arrowroot powder is used to thicken this healthy hot chocolate. Make this creamy warm winter drink on the stovetop, transfer to a cup, and top with whipped cream, marshmallows, or additional molasses.
Servings: 1 serving
small soup pot
- 3/4 cup water
- 3 Tbsp cocoa powder
- 4 Tbsp coconut sugar
- dash of salt
- 1 cup almond milk
- 1 Tbsp arrowroot powder
- 1 tsp molasses
- 1/8 tsp cinnamon powder
- 1/16 tsp ginger powder
- 1/32 tsp nutmeg
In a small soup pot, whisk together the water, cocoa powder, coconut sugar, and salt. Heat on medium-low to warm the water mixture.
In a small bowl or mug, whisk together almond milk and arrowroot powder until combined.
Once the water is warm, pour in the milk mixture and stir together. Continue to stir over the heat until mixture thickens about 5 minutes. Do not allow your cocoa to boil, you should only get it warm enough to see a little movement on the surface.
Add in molasses, cinnamon, ginger, and nutmeg. Whisk together until dissolved. Pour hot cocoa into large mug. If desired, top with marshmallows, whipped cream, or crushed gingerbread cookies.
If you don't taste enough "gingerbread flavor" add 1/16 tsp more ginger and 1/4 tsp molasses at a time until desired taste is reached.
My gas stove cooks very hot. You may need to turn up your burners to medium if your mixture does not thicken within 5-7 minutes.