Thursday, December 20, 2012

Gingerbread Cocoa

The wind is howling – boy is it! – temperatures have dropped, and snow is in the forecast.  In other words, it’s the perfect morning to hunker down, settle in, light the fire, and treat myself to a warming cup of Gingerbread Cocoa.  It’s easy to put together, and its spicy, gingery goodness is a great start to the impending busy day.

Gingerbread Cocoa

1 cup granulated sugar
¼ cup Hershey’s Special Dark unsweetened cocoa
1 teaspoon apple pie spice
3/4 teaspoon ground ginger 
½ gallon whole milk (for extra richness use Half ‘n Half; for a lighter version use 2%)
Mini marshmallows, for garnish

In a large saucepan, whisk together the first four ingredients until well blended.  Gradually whisk in milk and bring to a simmer over medium heat, stirring constantly for about 15-20 minutes or until warmed thoroughly.  Serve in mugs topped with mini marshmallows.

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1 comment:

The Quintessential Magpie said...

This sounds delish, Pattie! YUM!

I'm dropping by to wish you a very Merry CHristmas. Hope it's filled with all that's merriest and bright!