This ginger hot chocolate recipe is healthy + vegan!
Pumpkin is out, hot cocoa is in…according to the New York Post.
Though, in my world, hot chocolate has always reigned supreme!
Plain hot chocolate is divine itself – thick, rich, creamy, warm. But, it’s fun to play around with it, too! I love testing out flavors and seeing what works and what doesn’t. Today I’m here to share with you that ginger totally works.
I love ginger. Because my mom never cooked with it growing up, I never attempted to use it until I had my own kitchen to experiment in. It’s a spice that is incredibly versatile, from savory to sweet dishes, and seriously delicious. It’s also pretty strong – a little goes a long way.
Fresh ginger is the best, but ground ginger is easy to use and something that is guaranteed to be in my spice drawer. I considered using grated, fresh ginger in this hot chocolate recipe but didn’t want to add the additional steps plus the straining it would require for a smooth drink. Hot cocoa is one of those drinks you typically want to make quickly to warm up your body, right after coming inside from a snowball fight. (Or splashing around in cold mud like we do here in South Carolina…ha!)
The best part about this particular hot chocolate recipe, aside from it’s yum factor, is that it’s healthy. Yep, not kidding! It contains milk (we opt for almond milk or flax milk), ginger, the natural sweetener of your choice (like maple syrup or stevia), and cacao powder. Nope, that’s not a typo!
Cocoa powder and cacao are a little different. Cacao powder is raw, less processed, and contains far more nutrients than cocoa. It has an insanely high amount of antioxidants, and tons of magnesium and iron. It also contains chromium, which helps to balance blood sugar and is something that 80% of Americans are actually deficient in. Cacao is very beneficial to consume if you have hormonal imbalances or PMS – I make a Cacao Matcha Smoothie during those times.
Cacao is also rich and yummy, and that’s always a plus.
I also highly recommend topping this ginger hot chocolate with coconut whipped cream – it’s so creamy and delicious. My toddler loves to lick the beater when I make it.
I always recommend buying organic ingredients when you can. Read: Why Should You Buy Organic?
Ginger Hot Chocolate
- 3 cups milk of choice - flax milk and almond milk work amazingly!
- 3 tablespoons cacao powder
- 1/8-1/4 teaspoon ground ginger
- 1-2 tablespoons sweetener of choice - maple syrup is delicious!
- Optional - coconut whipped cream
- Optional - ginger and cinnamon as garnish
Warm the milk in a pot on the stove.
Whisk in the cacao powder until fully incorporated - this works better when the milk is already warm.
Whisk in the ginger. The amount will vary on your preference, but also how fresh your spice is. Add in 1/4 teaspoon first and taste test to see if you want more.
Add in your sweetener in the amount you desire.
Heat until just before it reaches a simmer.
Top with whipped cream, ginger, and cinnamon.
This recipe will make about 2 servings (or two mug-fulls!)