Hot Chocolate With Ginger

"This is a spicy ginger treat for those snowy winter evenings around the fireplace. Garnish with mini marshmallows and a light dusting of cocoa powder. The recipe is from Cooking Light Annual recipes 2002."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Sharon123 photo by Sharon123
Ready In:




  • In a medium saucepan, combine the first 3 ingredients and cook 5 minutes over medium high heat until the sugar dissolves and is golden; stirring frequently.
  • Remove from heat; cool slightly.
  • Stir in milk and syrup; cook over medium-low heat, stirring with a wire whisk. Heat to 180 degrees or until tiny bubbles form around edge of pan, stirring frequently.
  • Do not boil.
  • Strain the milk mixture through a sieve; discard solids.

Questions & Replies

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  1. Mia in Germany
    Wonderful combination! I love chocolate and ginger, and today I needed something to really warm me up - this was just perfect! Definitely a keeper!! Thanks for posting. Made for Comfort Cafe Snow Queen 2010.
  2. Baby Kato
    This hot chocolate was simply wonderful. I adore ginger and thought that this was just incredible a perfect blending of spice and chocolate. I used fresh ginger and 1% milk, the end result was a rich, creamy drink. This was a lovely warming, spicy hot chocolate with attitude. I served this with whipped cream and a slice of candied ginger. Thank you so much for sharing.
  3. ladypit
    I decided to try this and see if it could be done with crystalized ginger instead of fresh as I have a ton right now. It worked well. The only problem I had was that, after the sugar is carmelized a bit, the recipe says to cool it a bit. Just by taking it off the heat it got so hard it made it tough to continue for a while. I think next time I would want to just add the milk and syrup immediately. I used a dark chocolate syrup and mostly skim milk (but I was about 1/3 cup short so I filled it with fat free half and half). I topped it with some fat free cool-whip and I enjoyed it a lot. Dh thought it was a bit more gingery then he would like. So I think this is a lovely hot cocoa for those that love ginger. Original review was 1/6/06. Updated to add that I left it in the fridge because I had made more then I could drink at once. A few days later I went to get it out to microwave but decided to first try it cold. This makes a lovely grown up (very complex tasting) chocolate milk! Of course you still need to love ginger, but it was very good. Just another idea for it!
  4. lemoncurd
    A very unusal hot chocolate. I found the ginger a tad too much, although I loved the idea of using chocolate syrup to flavour the milk.
  5. LonghornMama
    Creamy grown up hot cocoa with a nice bite from fresh ginger. I'm a Cooking Light devotee and made this recipe when it was published..then promptly forgot about it. Thanks, Paula, for the reminder and for posting a fabulous recipe!


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