Who can say no to a nice warm mug of hot chocolate this time of year? Certainly not us – and especially if said hot chocolate has a little added heat to warm you up from the inside out. Follow along with our simple recipe below to create a few cuppas of delicious ginger French hot chocolate for you and yours.
You will need:
- 3 cups 3% homogenized milk
- 1 cup heavy cream
- ¼ tsp salt
- 1 ½ inch chunk of fresh ginger, peeled
- 5 oz dark chocolate, chopped
- 2 oz milk chocolate, chopped
- 2 ½ tsp ground ginger
- Whipped cream and small chunks of candied ginger, for garnish
Let’s dive in!
To really infuse the ginger flavour into this hot chocolate, grate the fresh chunk of ginger as finely as possible. Then start preparing the hot chocolate by whisking together the milk, cream, salt and fresh ginger over medium high heat.
Scald the milk by heating it until small bubbles appear at the edges of the saucepan, and steam is emitted when the mixture is stirred. It should be heated to around 180° F. Do not allow the mixture to come to a full boil or the milk will burn. 😱
Once the milk is scalded, turn the heat down to low-medium and add both milk and dark chocolate to the saucepan. Stir the mixture until the chocolate melts and try really hard not to snack on the chocolate during this step.
When all the chocolate has been melted into the milk, set a fine mesh strainer over a large measuring glass or pitcher and strain the mixture.
Make sure to press the excess liquid out of the ginger pieces by pressing the ginger between the strainer and a spatula.
Gently whisk in the ground ginger into the hot chocolate until it’s fully dissolved.
Then pour this delicious beverage into mugs and top with a mound of whipped cream, and small pieces of candied ginger. Serve this immediately! (But you probably won’t need that prompt now would you?)
Let us know if you give this recipe a go this holiday over on Instagram (@demetres) or Facebook. We’ll have more holiday goodness served up later this week as part of our 12 Days of Demetres, so check back soon!
| Servings |
cups
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- 3 cups 3% homogenized milk
- 1 cup Heavy cream
- 1/4 tsp Salt
- 1 1/2 inch chunk fresh ginger peeled
- 5 oz dark chocolate chopped
- 2 oz milk chocolate chopped
- 2 1/2 tsp ground ginger
- Whipped cream for garnish
- candied ginger for garnish
Ingredients
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- Grate the ginger using a microplane or grater.
- In a medium large saucepan, whisk together the milk, cream, salt and fresh ginger over medium high heat. Scald the milk by heating it until small bubbles appear at the edges of the saucepan, and steam is emitted when the mixture is stirred. It should be heated to around 180° F. Do not allow the mixture to come to a full boil or the milk will burn.
- Turn the heat down to low-medium and add both milk and dark chocolate to the saucepan. Stir until the chocolate melts.
- Set a fine mesh strainer over a large measuring glass or pitcher and strain the mixture. Make sure to press the excess liquid out of the ginger pieces by pressing the ginger between the strainer and a spatula.
- Gently whisk in the ground ginger into the hot chocolate until fully dissolved, and pour into mugs. Garnish with whipped cream and chopped candied ginger. Serve immediately.
