I thought we wouldn’t have a winter this year, which is fine by me. I prefer to sweat than shiver, although bundling myself up in hats, mittens, and scarves over scarves can be one of my favorite pastimes.
Then, last week, I felt a little chill. It was cold, even though it lasted only for a short time, and is now back in the 50s. It was so rough that a new recipe for hot cocoa was needed. You might have guessed that it was ginger.
Lacy is a friend of mine who is addicted to ginger candies. She can eat an entire bag without realizing it. She runs a lot of marathons. That’s why I think that she is crazy.
Ginger candy. I honestly don’t understand it. After hearing Lacy rave about it, I put a huge ginger square into my mouth and haven’t stopped hating it ever since. The ginger flavor is so strong and spicy that I like to use it as a complement rather than the main flavor.
After some experimentation, I discovered the perfect role ginger could play: ground ginger (you could also use fresh ginger) was added to the hot chocolate, and ginger candies were used to line the rims of the serving cups. It’s perfect. This way, every sip will have a hint of ginger in it without being overpowered. I think the result was perfect.
This hot chocolate is a delicious treat. The ginger is not too spicy, and the hot chocolate is sweet, creamy, and chocolaty. If you like the taste of Lacy’s ginger candy, then go ahead and add a full teaspoon instead of half a teaspoon to your batch. You can do whatever you want; I’m not the one who makes the rules. I twist them to my liking.
On the other hand, I write down the rules for breakfast. Please don’t mess with my breakfast. You’ve been warned.
Ingredients
- I used vanilla almond milk, but coconut or cow’s would also work.
- One cup of water
- Sweetener of choice (I used agave, but raw sugar, honey, or stevia would also work) Sweetener to taste (I used one packet of non-bitter stevia, but agave, raw sugar, or honey would also work)
- You can use fresh or ground ginger, depending on your preference.
- 1/4 cup cacao or cocoa powder
- Sea salt, one pinch
- 1 tsp pure vanilla extract
- 2-3 ginger candies (optional)
Instructions
- In a medium saucepan, heat the milk and water. As soon as it reaches a simmering point, lower the heat a little and whisk in the cocoa powder. Incorporate by vigorously whisking.
- Once the cocoa is hot enough to your taste (about 3 to 5 minutes), remove it from the heat. Add the vanilla extract. Stir once more.
- Rub ginger candies along the rims or glasses of your serving glasses. If added to beverages, they become mushy.
- Pour hot cocoa into mugs and top it with marshmallows, coconut cream, or whipped cream – whatever you prefer.
