Instant Gingerbread Hot Chocolate

1. 1

   Add cocoa, white sugar, brown sugar, ginger, cinnamon, cloves, salt, and cayenne to a bowl, then whisk well to combine.

2. 2

   Store in an airtight container until needed. Make sure to stir very thoroughly before each use.

3. 3

   To make hot chocolate, heat milk over medium heat until it nearly begins to simmer. Whisk in 2 tablespoons of instant gingerbread hot chocolate mix per 1 cup milk.

4. 4

   When everything is mixed and dissolved, and the milk is very hot, pour into mugs and enjoy.

5. 5

   Chef's Note: I used a Dutch-processed cocoa powder for this recipe, which reduces the cocoa's acidity.

• Calories 82.28 kcal Low Source
• Protein 1.72 g Low Source
• Carbs 18.54 g Moderate
• Total Fat 0.86 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 1.12 mg Low Source
• Fiber 1.82 g Low Source
• Sugar 14.8 g High
• Added Sugar 0.0 g Low Source
• Calcium 17.36 mg Low Source
• Iron 3.45 mg Moderate
• Potassium 105.45 mg Low Source
• Vitamin A 0.07 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Chocolate 🍫