Gingerbread Hot Chocolate

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Club house ground ginger

• Canned Goods

  • 3 1/4 cups Thai kitchen coconut milk
  • 27 oz Thai kitchen coconut milk

• Condiments

  • 4 tbsp Billy bee honey
  • 2 tbsp Molasses

• Baking & Spices

  • 2 tsp Club house ground allspice
  • 2 tsp Club house ground cinnamon
  • 2 tsp Club house ground nutmeg
  • 2 tbsp Club house pure vanilla
  • 2 oz Dark chocolate

Found on frugalmomeh.com

Description

Ingredients

• 3 ¼ Cups (800 mL) Thai Kitchen Coconut Milk
• 2 oz (60 g) Dark Chocolate, finely grated or chopped
• 2 tbsp (30 mL) Molasses
• 2 tsp (10 mL) Club House Ground Cinnamon
• 2 tsp (10 mL) Club House Ground Allspice
• 2 tsp (10 mL) Club House Ground Nutmeg
• 2 tsp (10 mL) Club House Ground Ginger
• 2 tbsp (30 mL) Billy Bee Honey
• 13.5 oz (400 mL) Thai Kitchen Coconut Milk, chilled
• 1 tbsp (15 mL) Club House Pure Vanilla Extract
• 1 tbsp (15 mL) Billy Bee Honey
• 13.5 oz (400 mL) Thai Kitchen Coconut Milk, chilled
• 1 tbsp (15 mL) Club House Pure Vanilla Extract
• 1 tbsp (15 mL) Billy Bee Honey

Directions

• 1. Heat the coconut milk in a saucepan over medium heat until until it approaches a soft boil. 2. Remove from heat and whisk in the chocolate, molasses, spices and honey until fully melted. 3. Serve immediately and top with coconut whipped cream if desired.
• 1. Scoop out the cream from the can of coconut milk and set aside the water. 2. Mix the coconut cream together with vanilla and honey until peaks form and hold, about 3-5 minutes. 3. Refrigerate until ready to use