Serves 4
INGREDIENTS
For the cream
- 2 tsp confectioners’ sugar
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves
- ¾ cup cold heavy cream
- Ground nutmeg, for sprinkling
For the cocoa
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup hot water
- 3 cups milk
- Combine confectioners’ sugar, ginger, cinnamon, and cloves in a large bowl. Add cream and beat with an electric mixer until mixture holds soft peaks; set aside.
- Combine cocoa powder and sugar in a medium saucepan. Over medium-high heat, whisk in hot water until sugar is dissolved. Slowly add milk and cook, whisking, until cocoa is hot but not boiling. Divide among mugs and top with a dollop of whipped cream and a sprinkle of nutmeg.
Plus: More Gingery Treats!
Gingerbread Fudge
Gingerbread Whoopie Pies
Double-Gingerbread Cheesecake
Photo Credit: Ryan Liebe
