Can I make this cocoa with non-dairy milk?

Yes. Oat milk, almond milk, or soy milk should all work well. Use an unsweetened variety if you want the cocoa mix to control the sweetness.

Can I make a larger batch?

Yes. Keep the same ratio of 2 tablespoons cocoa mix per 1 cup milk, and scale up as needed. Warm the mixture gently so it stays smooth and doesn’t scorch.

What is the best way to avoid lumps?

First whisk the cocoa mix into just 1/4 cup of hot milk to make a smooth paste, then add the rest of the milk. This helps the cocoa dissolve evenly.

Can I add alcohol to make it a cocktail?

Yes. The article suggests a splash of Irish cream for a late-night cocktail. Add it after heating, once the cocoa is off the heat.

How should I store leftovers?

Refrigerate any leftover cocoa in a sealed container for up to 2 days. Reheat gently on the stove or in the microwave, whisking before serving.

Recipes

Jimmy's Gingersnap Hot Cocoa

Name: Jimmy's Gingersnap Hot Cocoa
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 cup of cocoa
Cuisine: American
Ingredients: 2 tbsp The Spice House Jimmy's Gingersnap Cocoa; 1 cup milk

Jimmy's Gingersnap Cocoa is a rich and deliciously festive cocoa. Perfect for warming up by the fire on a cold winter’s night or while you’re waiting for Santa to drop down the chimney. Enjoy a cup on a snowy morning with marshmallows for a sweet treat, or add a splash of Irish cream for a late-night cocktail.

Yield: 1 cup of cocoa

Ingredients

Jimmy's Gingersnap Cocoa 2 tbsp
Sold Out
milk 1 cup

Preparation Instructions:

For 1 cup of cocoa, mix 2 tablespoons cocoa mix with 1/4 cup hot milk in a saucepan and stir well to make a smooth paste. Add remaining 3/4 cup of milk and heat.

Allow cocoa to cool slightly before transferring it to your cup of choice.

Top with whipped cream, marshmallows, or your favorite festive garnish and enjoy!