Are you ready to cozy up this winter with a deliciously warm and indulgent beverage? Look no further than the gingerbread hot chocolate bomb! This fun twist on traditional hot chocolate is not only easy to make, but will also impress your friends and family with its unique presentation. So grab your favorite mug and let’s get started!
Ingredients:
- 1 cup of milk chocolate chips
- 1/4 cup of hot cocoa mix
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground ginger
- 1/4 tsp of ground nutmeg
- 1/4 tsp of ground allspice
- Mini marshmallows
- Gingerbread man sprinkles
Instructions:
- Melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals until fully melted.
- Add the hot cocoa mix, cinnamon, ginger, nutmeg, and allspice to the melted chocolate and mix until combined.
- Spoon the mixture into a silicone mold, filling each cavity halfway.
- Add mini marshmallows to each cavity, then top with more of the chocolate mixture until the mold is full.
- Refrigerate the mold for 30 minutes or until the chocolate is set.
- Pop the gingerbread hot chocolate bombs out of the mold and place them in a mug.
- Heat up 1 cup of milk and pour it over the chocolate bomb in the mug.
- Stir until the chocolate is fully melted and enjoy!
Nutritional Information:
Each gingerbread hot chocolate bomb contains approximately:
- Calories: 250
- Fat: 13g
- Carbohydrates: 29g
- Protein: 3g
- Sugar: 24g
Cooking Time:
Total time: 1 hour (including refrigeration time)
Equipment:
- Microwave-safe bowl
- Silicone mold
- Mug
Serving Suggestions:
Top your gingerbread hot chocolate with whipped cream, caramel sauce, or extra marshmallows for an extra indulgent treat.
Variations:
Try adding a pinch of cayenne pepper for a spicy kick, or substitute the gingerbread man sprinkles for crushed candy canes for a classic holiday flavor.
Substitutions:
- Use dark chocolate instead of milk chocolate for a richer flavor.
- Substitute almond milk or oat milk for regular milk for a dairy-free option.
- Use homemade hot cocoa mix instead of store-bought for a more personalized touch.
Storage:
Store the gingerbread hot chocolate bombs in an airtight container in the refrigerator for up to 2 weeks.
Tips:
- Make sure to fully melt the chocolate to prevent lumps in the final product.
- Don’t overfill the silicone mold, as this may cause the chocolate to spill over when adding the hot milk.
Notes:
Be careful when pouring the hot milk over the chocolate bomb, as the mug may become very hot.
Frequently Asked Questions:
- Can I use white chocolate instead of milk chocolate?
- Yes, you can definitely use white chocolate for a different flavor profile.
- Can I make these in advance for a party?
- Yes, you can make these up to 2 weeks in advance and store them in the refrigerator until ready to use.
- Can I use a different type of sprinkle?
- Of course! Feel free to get creative with your sprinkles or even add chopped nuts or crushed cookies for added texture.
Overall, the gingerbread hot chocolate bomb is a perfect winter treat that combines the classic flavors of gingerbread with a rich and indulgent hot chocolate. Not only is it easy to make, but it’s also a fun activity to do with family or friends. So grab a mug and get ready to sip on some deliciousness!