It really is kind of amazing how different your house can feel once you put up Christmas lights. So when you have the lights on and look out the window to see it is snowing delicately outside, doesn’t your mind instinctively develop a hot chocolate craving? Not to mention that it’s so cold out that sometimes you want to drink something other than coffee to warm you up. This Gingerbread Cocoa is warm cup of festive comfy goodness.

Cocoa, sugar, apple pie spice, and ground ginger are combined with milk and whisked together until warm and smooth. The cocoa and spices melt away and develop a warm, subtle spicy flavor that will make anyone wonder what’s in this milky cup. This recipe called for a gallon of milk which was a little more hot cocoa than I needed so I cut this recipe in half… and in half again. I also used unsweetened vanilla almond milk because I’m crushing on it lately and it’s what I had on hand. The result was a creamy, chocolate-y thing that makes you go hmm. And perfect for a snowy day.

Whisk together first sugar, cocoa, apple pie spice, and ground ginger in a pot or Dutch oven until blended; gradually whisk in milk.

Cook mixture over medium heat, stirring constantly, 20 minutes or until thoroughly heated.

Transfer to a slow cooker, and keep warm on LOW, if desired.

Additions: None

Omissions: None

Substitutions:

• Unsweetened vanilla almond milk

Overall Rating: Like It

Source: Southern Living magazine