Spiked Gingerbread Hot Chocolate

Spiked gingerbread hot chocolate recipe

The Spruce / Cara Cormack

Prep: 5 mins
Cook: 0 mins
Syrup: 30 mins
Total: 35 mins
Serving: 1 serving
Nutritional Guidelines (per serving)
1139 Calories
5g Fat
287g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1
Amount per serving
Calories 1139
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 180mg 8%
Total Carbohydrate 287g 104%
Dietary Fiber 15g 54%
Protein 6g
Calcium 465mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Warm and inviting, enjoy a steaming mug of spiked gingerbread hot chocolate this winter. This recipe is very simple and features a homemade gingerbread syrup, which is also a breeze to mix up.

Beyond the spiced syrup that makes this cocoa taste like gingerbread, you can customize it with your choice of liquor. Spiced rum is a favorite because it amplifies the spiciness and offsets the sweet chocolate, and ginger vodka is fun for the same reason.

If you prefer to buy syrup, many companies offer gingerbread as a flavor option. Amoretti, Davinci, and Torani are among the most common and may even be available at your local store.


  • For the Gingerbread Syrup:
  • 1 cup water
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 cinnamon stick
  • 1 (1-inch) slice ginger root (chopped or 1 tablespoon ground ginger)
  • 4 whole cloves
  • 4 whole allspice
  • 1/2 teaspoon ground nutmeg
  • For the Hot Chocolate:
  • 1 cup milk (or water)
  • 1 packet hot cocoa mix
  • 1 1/2 ounces spiced rum (or ginger vodka)
  • 1 ounce gingerbread syrup
  • Garnish: cinnamon stick

Steps to Make It

Note: while there are multiple steps to this recipe, this gingerbread cocktail is broken down into workable categories to help you better plan for preparation and serving.

Make the Gingerbread Syrup

  1. Gather the ingredients.

    Ingredients for gingerbread syrup
    The Spruce / Cara Cormack
  2. In a saucepan, heat the water over medium-high heat. Stir in the two sugars until they dissolve completely.

    Heat sauce
    The Spruce / Cara Cormack
  3. Add the spices and bring to a boil, stirring occasionally.

    Add spices
    The Spruce / Cara Cormack
  4. Reduce heat to low, cover, and allow to simmer for 25 minutes.

    Reduce heat
    The Spruce / Cara Cormack
  5. Remove from the heat, keep the pan covered, and set aside to cool for about 20 minutes.

    Remove from heat
    The Spruce / Cara Cormack
  6. Strain out the spices, bottle, and label.

    The Spruce / Cara Cormack
  7. The syrup will remain fresh in the refrigerator for 2 to 3 weeks.

    The Spruce / Cara Cormack

Make Gingerbread Hot Chocolate

  1. Gather the ingredients.

    Ingredients for gingerbread hot chocolate
    The Spruce / Cara Cormack
  2. In a small saucepan over low heat, gently heat the milk. Stir it constantly with a whisk and do not let it come to a boil or scald.

    The Spruce / Cara Cormack
  3. Remove from heat and whisk in the hot cocoa mix, ensuring it's completely mixed in.

    Remove from heat
    The Spruce / Cara Cormack
  4. In a warm mug, pour your choice of spiced rum, ginger vodka, or maple as well as the gingerbread syrup.

    Add liquor
    The Spruce / Cara Cormack
  5. Top with the hot cocoa and stir well.

    Top chocolate
    The Spruce / Cara Cormack
  6. Garnish with a cinnamon stick.

    Hot chocolate
    The Spruce / Cara Cormack
  7. Serve and enjoy!

    Spiked gingerbread hot chocolate
    The Spruce / Cara Cormack


  • Making the gingerbread syrup is just as easy as any other simple syrup. The key is to allow the spices to steep inside the syrup for nearly an hour in total to maximize the flavor. 
  • This recipe makes about 1 cup of syrup, enough for about eight mugs of gingerbread hot chocolate. Try it in other hot drinks as well. It's great with coffee and makes a fantastic gingerbread latte.
  • While this recipe suggests using a dried cocoa mix with milk, you can use your favorite hot chocolate recipe. Simply make the cocoa, then add the syrup and liquor of your choice.
  • Some powdered cocoas are better with water. Follow the directions on your mix for the best results.

Recipe Variations

  • If you prefer a sweeter background, search for a bottle of maple-flavored whiskey, such as Tap 357 Canadian Maple Rye Whisky.
  • You can also make it non-alcoholic by skipping the liquor.

How Strong Is a Gingerbread Hot Chocolate?

Since a single shot of liquor is used in this recipe, it's a very mild beverage. With an 80-proof liquor, the alcohol content comes out to about 6 percent ABV (12 proof). It's similar to enjoying a pint of beer but far more relaxing and comforting.