Ginger is one of those wonderful and mysterious flavours that can be almost incomprehensible when you’re young (anyone else remember being traumatised by biting into candied ginger as a child? No? Just us?) but which somehow becomes completely irresistible when you’re all grown up. Kind of like… wine! And it also, much like wine, happens to pair beautifully with chocolate.
And speaking of beverages and pairings, it’s been a while since we paired our flavour of the week with something to sip and, ok, this is not much of a stretch, but… doesn’t this Ginger Hot Chocolate by The Minimalist Baker look incredible?? It seems super easy to make, too. We realllllyy want to dip one of our new macarons into that whipped cream. Weekend goals.
The Minimalist Baker’s
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.”
2 cups milk
1 cup water
sweetener to taste
1/4-1/2 tsp ground or fresh grated ginger (depending on preference)
1/4 cup cocoa or cacao powder
pinch sea salt
1 tsp pure vanilla extract
2-3 ginger candies (optional)
- 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.
- Once the cocoa is hot enough for your liking (about 3-5 minutes), remove from heat and add vanilla extract. Stir once more.
- 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.
- Pour in hot cocoa and top with coconut cream, whipped cream or marshmallows – whatever you like.