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Drink recipe · from the recipe book

Molasses Gingerbread Almond Milk Hot Cocoa

A silky almond milk cocoa with deep molasses sweetness, a warming double hit of fresh and ground ginger, and a whisper of clove like a gingerbread cookie in a mug.

Molasses Gingerbread Almond Milk Hot Cocoa

Ingredients

  • 1¾ cups (410 ml)480 gAlmond milk, unsweetened
  • 3½ tbsp18 gUnsweetened cocoa powder
  • 2¾ tsp20 gMolasses
  • 2½ tsp packed12 gBrown sugar
  • 2 tbsp grated12 gFresh gingerpeeled and thinly sliced
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround cinnamon
  • ⅛ tsp0.2 gGround cloves
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Peel and thinly slice the fresh ginger root before you start.
  2. Pour all of the almond milk into a small saucepan, add the sliced fresh ginger root, and warm over medium-low heat until steaming, about 5 minutes; do not let it boil.
  3. Turn off the heat, cover, and let the fresh ginger root steep for 5 minutes, then lift out and discard the fresh ginger slices with a slotted spoon.
  4. In a small bowl, stir together the unsweetened cocoa powder, brown sugar, ground ginger, ground cinnamon, ground cloves and salt to make a spice-cocoa mix.
  5. Ladle about one quarter of the warm almond milk from the saucepan into the bowl, add the molasses, and whisk with the spice-cocoa mix into a smooth paste.
  6. Scrape the cocoa paste back into the saucepan with the remaining three quarters of the almond milk and whisk over medium-low heat until hot and steaming, 2 to 3 minutes.
  7. Remove from the heat, whisk in the vanilla extract, and divide between two mugs to serve hot.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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