• Preparation: 5 minutes
• Cooking: 10 minutes
• Total Time: 15 minutes

For the Gingerbread Cocoa:

• 600ml whole milk
• 100g dark chocolate (70% cocoa solids), chopped
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon vanilla extract
• A pinch of salt

For Garnish (optional):

• Whipped cream
• Crushed gingerbread cookies
• Cinnamon sticks
• Marshmallows
• Decorations

1. In a medium-sized saucepan, combine the whole milk, chopped dark chocolate, cocoa powder, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of salt.
2. Place the saucepan over medium-low heat and whisk continuously until the chocolate has melted and all the ingredients are well combined. Be patient and make sure not to let it boil.
3. Once the mixture is smooth and hot, remove it from the heat and stir in the vanilla extract.
4. Carefully ladle the gingerbread cocoa into mugs or cups, leaving some space at the top for garnishes.
5. If desired, top each serving with a dollop of whipped cream, a sprinkle of crushed gingerbread cookies, and a cinnamon stick for an extra festive touch.
6. Serve the gingerbread cocoa immediately, while it’s still nice and hot. Enjoy the comforting blend of chocolate and spices that will warm you from the inside out.

• Calories: Approximately 290 kcal
• Fat: 15g
• Carbohydrates: 33g
• Sugar: 26g
• Protein: 6g