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
Yield: 1 cocktail
Nutrition Facts (per serving)
470 Calories
9g Fat
66g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 470
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 26%
Cholesterol 24mg 8%
Sodium 270mg 12%
Total Carbohydrate 66g 24%
Dietary Fiber 2g 6%
Total Sugars 61g
Protein 10g
Vitamin C 0mg 1%
Calcium 331mg 25%
Iron 2mg 11%
Potassium 554mg 12%
*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 granulated sugar

  • 1/2 cup brown sugar, lightly packed

  • 1 cinnamon stick

  • 1 (1-inch) piece fresh ginger, chopped

  • 4 whole cloves

  • 4 whole allspice berries

  • 1/2 teaspoon ground nutmeg

For the Hot Chocolate:

  • 1 cup whole milk

  • 1 (0.7-ounce) envelope hot cocoa mix

  • 1 1/2 ounces spiced rum, or ginger vodka

  • 1 ounce gingerbread syrup

  • Cinnamon stick, for garnish

Steps to Make It

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 or ginger vodka, 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. Serve and enjoy.

    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

  • Use 1 tablespoon ground ginger rather than fresh ginger.
  • 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.