Pour 2 cups milk and 1/2 cup heavy cream into a medium saucepan.

Set over medium-low heat and warm until steam curls at the edges (no simmer yet), 3–5 minutes.

Give it a gentle stir so the heat distributes evenly.

Pro tip: Keep the heat moderate—scalded milk dulls flavor and can ruin that silky, creamy hot chocolate recipe texture.

In a small bowl, whisk together 2 tbsp cocoa powder, 2 tbsp brown sugar, 1 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cloves.

Ladle in 2–3 tbsp of the warm milk and whisk into a smooth, glossy paste.

Whisk this paste back into the saucepan until fully dissolved.

Pro tip: Blooming the cocoa and spices first prevents clumps and makes the gingerbread aromatics pop—hello, gingerbread hot chocolate magic.

Add 1/2 cup semi-sweet chocolate chips to the pot.

Whisk slowly and steadily until the chocolate is completely melted and the mixture looks velvety and unified, 2–3 minutes.

Pro tip: If chips linger, lower the heat and keep whisking—don’t crank the flame. Gentle heat = the best homemade hot chocolate finish.

Whisk in 1 tsp molasses until the flavor rounds out and the color deepens.

If it’s too thick, add a splash of milk; if too thin, let it barely simmer for 1–2 minutes to reduce.

Pro tip: Don’t skip the molasses—it’s the gingerbread backbone that sets this gingerbread hot chocolate recipe apart from a regular hot chocolate drink.

Taste and adjust: add a little more brown sugar for sweetness or a pinch more ginger/cinnamon for extra warmth.

Take your time here—tiny tweaks make it your personal “house” fall hot chocolate.

Pro tip: This is the moment that turns a good cup into your best homemade hot chocolate—season to your preference.

Froth for café-style texture

Whisk vigorously for 10–15 seconds (or use a milk frother) to add lightness and body.

Pro tip: A brief froth gives luxurious mouthfeel—perfect for cozy winter hot chocolate vibes.

Pour into warmed mugs (swish them with hot water first, then dry).

Top with whipped cream, a dusting of cinnamon or nutmeg, and crushed gingerbread cookies if you like.

Sip immediately while it’s steamy and aromatic.

Pro tip: For a grown-up twist, stir in a splash of dark rum or bourbon off the heat—just enough to complement the spices, not overpower them.