*I made my Sweet’N Low Gingerbread Hot Chocolate as part of a sponsored post for Socialstars #SweetNLowStars *
Talk about a comforting drink and just in time for the weather to cool down. Hot Chocolate is at it’s best here, flavored with the season’s favorite cookie flavors. This Gingerbread Hot Chocolate is like cookie and hot cocoa all in one.
It’s almost cuddly weather!!
This whole week, I’ve been teased with chilly weather and I love it. Of course, I took full advantage of that and whipped up some hot cocoa.
Okay, okay, I’ve been making hot cocoa nearly every day. I just love nothing more than cuddling up with my little man on the couch, sharing a cup of hot chocolate (or warm chocolate milk as he calls it) and watching cartoons. I wouldn’t mind watching a movie or a TV show that doesn’t feature Mickey, or Buzz, or Disney Channel once in a while but I can tolerate that as long as there is snuggle time. I’m a snuggler, that I am. I also know that my snuggle years are limited. He is only five and he is already wiping off my kisses and makes that “mooooom, common” face when I hug him. In no time at all he will be “too cool” to snuggle with me and share a cocoa. So I take as much as I can get now.
Since I’ve been making my new favorite hot beverage almost every day this week, I needed to make it light, of course. Skim milk, unsweetened cocoa powder and Sweet’N Low helps me keep this tasty treat light. Other than being light, this really is a treat. It tastes like gingerbread and it’s a hot cocoa! Two awesome holiday favorites rolled into one.
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Light Gingerbread Hot Chocolate
- 3 cups skim milk
- 1 packet of Sweet'N Low
- 2 tsp molasses
- 3 1/2 Tbsp unsweetened cocoa
- 4 whole cloves
- 1 small cinnamon stick
- 1 tsp ginger powder
- Light whipped cream
- Crumbled gingersnap cookie
Pour milk into a medium sauce pan, and start cooking over medium heat.
Sift in unsweetened cocoa and whisk with a silicone covered whisk until completely incorporated.
Add Sweet'N Low, cloves, molasses, cinnamon stick and ginger powder. Whisk until all combined.
Cook for about 7-10 minutes.
Top off with whipped cream and crumbled gingersnap cookie.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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The Apple Picking Cocktail from Made With Happy
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Mulled Wine from April Go Lightly
Autumn Spiced Pear Cocktail from Create Celebrate Explore
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