Mugs of Ginger Hot Chocolate topped with whipped cream
5 from 1 vote

Ginger Hot Chocolate

A sweet and not-too-spicy hot chocolate with a hint of ginger. Perfect for cold winter nights or as a light dessert.
Author: Minimalist Baker
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 2 (hot chocolates)
Category: Beverage
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh.


  • 2 cups milk (I used unsweetened vanilla almond; coconut or cow's would work well, too)
  • 1 cup water
  • Sweetener to taste (I used 1 packet non-bitter stevia, but agave, raw sugar, honey, etc. would work fine, too)
  • 1/4-1/2 tsp ground or fresh grated ginger (depending on preference)
  • 1/4 cup cocoa or cacao powder
  • 1 pinch sea salt
  • 1 tsp pure vanilla extract
  • 2-3 ginger candies (optional)


  1. 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.
  2. Once the cocoa is hot enough for your liking (about 3-5 minutes), remove from heat and add vanilla extract. Stir once more.
  3. 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.
  4. Pour in hot cocoa and top with coconut cream, whipped cream or marshmallows - whatever you like.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2 hot chocolates)