Sweet, creamy smooth and chocolatey, with just the right amount of gingery-warmth. Perfect for a snowy day or night.
Happy New Year’s Eve! Today and yesterday, here in Michigan, it snowed and it snowed and it snowed. We have so much snow here that tonight we’re ringing in 2018 not with holiday dress-up clothes, expensive champagne and fancy appetizers but with these (pictured further down) Vanilla-Almond Snowball Cookies (the subject of another post) and this Ginger-Vanilla Hot Cocoa.
Here are two versions of my gluten-free, Paleo-friendly, Vanilla-Almond Snowball Cookies. Their made with almond flour and are delectably chewy, nutty, and sweet. I’ll be sure to post the recipe soon.
So why aren’t we going out to celebrate the New Year? I mean really, Mr. EN and I are not THAT OLD. It’s just sooooo cold outside and honestly, my new extra-fluffy purple robe and Vionic house slippers are calling to me…loudly.
As for Mr. EN? He never needs to be convinced to stay home. As I write this he’s already curled up by the fire in his new Christmas lounge wear, sipping this Ginger-Vanilla Hot Cocoa, munching on these cookies, and watching the Patriots vs. Jets game.
I’ll be the first to admit that our 2017 New Year’s Eve plans are not one bit exciting, in any way, shape or form, but I’ll also be the first to admit… sometimes that’s kinda nice. Plus, this Gingery-Vanilla Hot Cocoa makes it even nicer. Happy almost 2018.
Peace, love and good eats; from our empty nest to yours.
Trending in the Empty Nest Kitchen: Lactaid, 1% fat, lactose-free milk purchased at our local Meijer Store.
Mr. ENs Take on This Recipe: “Mmmm. The little bit of spiciness is nice. I don’ t think I would like it with fresh ginger but this is perfect!
Gingery-Vanilla Hot Cocoa
Yield 2 servings
Sweet, creamy and chocolatey, with just the right amount of gingery-warmth. Perfect for a snowy day or night.
- 16-20 ounces milk or plain non-dairy milk e.g. almond, rice or soy milk. I used Lactaid, 1% lactose-free milk
- 1/8 cup granulated or confectioner’s sugar
- 3-4 tablespoons cocoa powder, plus a little extra
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
- ½ teaspoon ground ginger, plus a little extra
- Optional: Fresh whipped cream, coconut whipped cream, or any other kind of whipped cream
- In a small pot, heat the milk until hot. Whisk in the sugar, cocoa, salt, vanilla, and ground ginger. Continue whisking until well-blended.
- Pour immediately into two cups and top with whipped cream and a sprinkle of cocoa powder and a little ground ginger.
- If you like your cocoa dark, use four full tablespoons of cocoa instead of three.
- If you would prefer to use fresh ginger use ½-1 teaspoon of fresh grated ginger. The gingery-tasted will be much stronger.
- If you use vanilla-flavored soy, almond, or rice milk you may not need to add sugar at all or you may wish to decrease the amount of sugar you add. Stir in the cocoa, ginger, salt and vanilla flavoring and taste the cocoa before you add additional sugar.
- The nutrition analysis for this recipe is for the cocoa without whipped cream.
Serving Size 10 ounces
Amount Per Serving
% Daily Value
Total Fat 4 g
Saturated Fat 4 g
Cholesterol 15 mg
Sodium 160 mg
Total Carbohydrates 28 g
Dietary Fiber 4 g
Protein 12 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.