Slow Cooker Gingerbread Hot Cocoa with Molasses
Indulge in the rich, spiced flavors of Slow Cooker Gingerbread Hot Cocoa with Molasses—a heartwarming drink perfect for chilly winter nights. This cozy beverage blends creamy whole milk, dark chocolate, and warm spices like ginger and cinnamon, creating a delightful experience that warms you from the inside out. Serve it at holiday gatherings or enjoy it while snuggled up under a blanket with loved ones. It’s more than just cocoa; it’s a festive tradition in a mug!
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 10 minutes
- Yield: Serves approximately 8 cups (8 servings) 1x
- Category: Beverage
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 4 cups whole milk
- 1 cup dark chocolate chips
- 1/2 cup unsulfured molasses
- 2 tsp ground ginger
- 1 cinnamon stick
- Whipped cream for topping
Instructions
- Set your slow cooker to low heat and pour in the whole milk.
- Add dark chocolate chips, stirring until melted into the milk.
- Mix in molasses, ground ginger, and the cinnamon stick; stir well.
- Cover and cook on low for about 2 hours, stirring occasionally.
- Ladle into mugs and top with whipped cream.
- Enjoy while relaxing or reminiscing with loved ones.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 40g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: For richer flavor, substitute regular cocoa powder with dark chocolate cocoa. Add a pinch of cayenne pepper for a subtle kick or sprinkle crushed gingerbread cookies on top for added texture. Store leftovers in an airtight container in the fridge for up to three days and reheat as desired.