Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Gingerbread Hot Chocolate (Cozy, Spiced, and Perfect for the Holidays)

Sarah Smith
Oct 30, 2025
3 min read

Updated: Dec 25, 2025

Mug of hot chocolate topped with whipped cream, marshmallows, and a smiling gingerbread cookie. Warm beige background. Cozy atmosphere.

If you love gingerbread cookies, you’re going to fall in love with this Gingerbread Hot Chocolate. It’s smooth, rich, and perfectly spiced — like sipping a gingerbread cookie straight from the oven!

This drink is a holiday must-have in my kitchen. The mix of chocolate, cinnamon, nutmeg, and ginger creates a cozy, nostalgic flavor that instantly puts you in the Christmas spirit. Top it with whipped cream, a dusting of spice, and maybe even a tiny gingerbread cookie for the ultimate festive touch.

It’s perfect for holiday movie nights, Christmas morning, or any time you want to feel a little extra cozy. Sip on gingerbread hot chocolate alongside peppermint bark hot chocolate or classic eggnog. For a matching treat, try gingerbread truffles on the side.

Recipe Card

Servings: 2 mugs Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes

Ingredients

For the Hot Chocolate:

2 cups milk (whole or 2%)
½ cup heavy cream
2 tablespoons unsweetened cocoa powder
¼ cup semi-sweet chocolate chips
2 tablespoons sugar (adjust to taste)
1 tablespoon molasses
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon nutmeg
¼ teaspoon vanilla extract
Pinch of salt

For Serving:

Whipped cream
Mini marshmallows (optional)
A sprinkle of cinnamon or nutmeg
Mini gingerbread cookies (optional)

Instructions

Heat the Milk: In a saucepan over medium heat, combine milk and heavy cream. Warm until steaming, but not boiling.
Add the Chocolate and Spices: Whisk in cocoa powder, chocolate chips, sugar, molasses, cinnamon, ginger, nutmeg, and a pinch of salt. Stir until the chocolate melts and the mixture is smooth and creamy.
Add Vanilla: Remove from heat and stir in vanilla extract. Taste and adjust the sweetness or spice level as desired.
Serve: Pour into mugs and top with whipped cream, marshmallows, or a light dusting of cinnamon. Garnish with a mini gingerbread cookie for a festive finish.

Tips for the Best Gingerbread Hot Chocolate

Use real molasses for that authentic gingerbread flavor — not syrup.
Add a dash of espresso or coffee for a mocha twist.
For a dairy-free version, use almond or oat milk and coconut cream.
Make it extra rich by stirring in a spoonful of chocolate hazelnut spread.
Double the batch for a crowd — it’s great for holiday brunch or cookie exchanges!

Final Thoughts

This Gingerbread Hot Chocolate is everything you want in a holiday drink — sweet, spiced, and full of warmth. It’s the perfect blend of comfort and celebration, ideal for sipping under twinkle lights or sharing with loved ones.

Make it once, and it’ll become your new Christmas tradition!

FAQ

Q: Can I make this without gingerbread syrup? Yes — you can use molasses and pumpkin pie spice or a homemade mix of cinnamon, ginger, nutmeg, and cloves for the same cozy flavor.

Q: What type of chocolate works best? Semi-sweet or dark chocolate gives the richest flavor, but milk chocolate works for a sweeter drink.

Q: Can I make this dairy-free? Absolutely — use oat milk, almond milk, or coconut milk. Choose dairy-free chocolate for a fully vegan version.

Q: Can I make a big batch for parties? Yes — warm everything in a slow cooker on LOW for 2–3 hours, stirring occasionally.

Q: What toppings go best with gingerbread hot chocolate? Whipped cream, mini marshmallows, caramel drizzle, or a sprinkle of cinnamon or gingerbread crumbs.