Tessa’s Recipe Rundown
Taste: Just like your favorite gingerbread, with a generous dose of chocolate added in!
Texture: Rich, creamy, and oh so smooth.
Ease: Super easy, but if you want to do the gingerbread men shaped whipped cream cubes, thatāll take some extra planning since they need to freeze completely.
Pros: The perfect festive drink.
Cons: None.
Would I make this again? Absolutely!! This makes me want hot chocolate year round (and I live in Phoenix).
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Now that weāre in the full swing of the holiday season, my partner REALĀ® Seal challenged me to concoct a festive warm drink recipe to share with you. At first I was torn as to what I should share, there are so many amazing ways to warm up with a sweet drink throughout the holiday season!
Then I remembered seeing an adorable hot chocolate bar at a holiday gathering last year complete with snowflake shaped whipped cream ice cubes.
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The idea came to me to use a small gingerbread man cookie cutter to create adorable whipped cream cubes, and to add some warm spices and brown sugar to hot chocolate to give it an even more festive flavor.
The key for whipped cream ice cubes is to use a cookie cutter thatās small enough that the shape wonāt take up the whole glass or mug youāre using. I found a mini gingerbread man cookie cutter along with a regular sized one at Walmart, but Iāve also seen them at craft or hobby stores.
Itās also important to handle them delicately. I lowered mine into the hot chocolate with the help of a spoon so as not to splash everywhere and ruin the chocolate vs. white color contrast.
The other key is to be sure to use real cream and whole milk that has little red REALĀ® Seal on the packaging to ensure youāre buying genuine dairy products that meet strict standards and are made with milk from cows on U.S. dairy farms. Nothing else quite compares!!
For more recipes and inspiration, be sure to check out REALĀ® Seal on and .
Gingerbread Hot Chocolate
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Ingredients
For the whipped cream cubes:
- 1 cup REALĀ® Seal heavy cream
- 2 tablespoons granulated sugar
For the hot chocolate:
- 4 cups REALĀ® Seal whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 3 ounces milk chocolate, chopped
- Cinnamon sticks, for garnish
Instructions
Make the whipped cream:
- In a bowl, whip the cream and sugar with an electric mixer on medium speed until firm peaks form. Line a baking tray about 8 by 8-inches big with parchment paper and spread the whipped cream out into one even layer. Freeze for at least 3 hours, or overnight, until completely firm.
- Use a small gingerbread man cookie cutter to carefully cut out shapes from the whipped cream. For cleaner cuts, dip the cookie cutter into hot water and pat dry in between cuts. If the cream starts to melt, freeze for 15 minutes until solid again.
- Place the cutouts back in the freezer to solidify while making the hot chocolate.
Make the hot chocolate:
- Add all ingredients to a small pot and bring to a simmer while whisking. Heat until the sugar has dissolved. Remove from heat and whisk in the chopped chocolate. Whisk until melted.
- Divide between 4 mugs. Garnish with the whipped cream gingerbread man and cinnamon stick.
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Hi, Tessa. I like your website very much. It makes me appetitive! So great!
Tessa,
Before my career as a baker, I owned and operated dairy farms in New York, Florida, and Georgia for more than 20 years. I just want you to know how special this idea is. It warms my heart! Merry Christmas to all.
Just made this hot chocolate (although I skipped the whipped cream men – cute as they look). The hot chocolate was super thick and rich; perfect for a chilly night. Thanks Tessa!
Oh. My.
Yummmmmmmmmmmmm!
Gemma
http://www.fadedwindmills.com
I enjoy seeing your recipes and they are easy to make.
I am visiting my daughter in Fairmont, Alberta and I would like to try some new recipes. I come from Venezuela But I did my high school in Montreal.
I just wonder why you use baking soda if you are using baking powder? An if the wheat is bake and pastry flour, doesn’t it already have baking powder?