When the weather outside is frightful...a sweet cup of warm cocoa can be just the thing to warm up your nose (and toes)! This recipe is a twist on the classic chocolatey cocoa, adding a warming hint of ginger and cinnamon to make it taste just like a fresh-baked batch of gingerbread cookies. Top it with some whipped cream or mini-marshmallows, and you’re all set!

This recipe is non-alcoholic, so it’s excellent for you and your kids. But if you want to add a little holiday “spirit”, so to speak, some Bailey’s, Kalua, or bourbon would all work perfectly!



2 cups of whole milk

½ cup brown sugar

½ cup of cocoa mix such as Fireside Coffee Co. Chocolate Truffle Cocoa

½ tsp vanilla extract

½ tsp cinnamon

¼ tsp nutmeg

⅛ tsp allspice

⅛ tsp ginger

Whipped cream or marshmallows

Optional: ½ shot of Bailey’s, Kalua, or bourbon

  1. Pour your milk into a saucepan and set the temperature to mid-low, just enough to get it lightly simmering. Keep an eye on it and stir regularly to prevent the milk from forming a skin or burning.

  2. Add in your brown sugar, vanilla, and cocoa mix, stir until the sugar is dissolved and the cocoa is thoroughly incorporated.

  3. Add in your cinnamon, nutmeg, allspice, and ginger, continue stirring until the spices are thoroughly mixed in and the milk is warm enough for your liking.

  4. Turn off the heat and use a large spoon to ladle hot chocolate into your mugs.

  5. Optional: stir in your alcohol if desired.

  6. Top with whip cream or marshmallows, dust the top with a bit of cinnamon, and enjoy!