Low Sugar Gingerbread Hot Chocolate
You guys know I LOVE pumpkin spice mix. I make a big batch and basically live off it through autumn and winter (and sometimes it even crops up in spring and summer, too!).
But there is another spice-based flavour mix that I really enjoy at this time of year: gingerbread. Anyone else a really big fan of this stuff? My gingerbread men make an appearance each winter, but I love to have that gentle heat mixed with molasses flavour in lots of other things, too.
Like this hot chocolate.
Is it too early to be combining hot chocolate and gingerbread – two such Christmassy things? Not when they taste this good together, it just gives you more time in which to enjoy it!
And yes, molasses is sugar. So this is definitely a “low sugar” rather than “sugar free” recipe. But if you are going to have a little bit of sugar (and I mean a little bit since there is not much in this), then molasses is definitely not the worst one to be having. Rich in iron, antioxidants and calcium, it releases its sugar more slowly and its deep, rich flavour makes it difficult to over-consume (unlike many other forms of sugar).
As you probably know by now, we do eat a little sugar as a family (we try to stick to the World Health Organisation’s guidelines on it), and so I do keep a couple of sugars on hand for us at home. Raw organic honey and organic brown rice syrup are usually in our cupboards for occasional use, but I have also had a jar of organic Fairtrade blackstrap molasses in with them for ages which I sometimes grab a teaspoon of here and there for gingerbread flavours or just for a little iron and energy boost when I really need it.
Just be careful about the type of molasses you buy. The lightened or sulphur treated ones are ones I tend to avoid. I only keep one jar on hand, and it’s always blackstrap molasses, ideally organic. Because although consuming too much sugar completely negates the benefits of minerals and vitamins in sugars like honey, maple syrup and molasses, if you are consuming it in small quantities, you can get some of the goodness without too many of the downsides! And blackstrap molasses is the molasses richest in health benefits, as well as being the strongest flavoured, meaning I can use a lot less and still get all of the flavour (the same goes for raw organic honey over the pasteurised processed stuff).
A delicious, warming winter drink, this gingerbread hot chocolate is full of flavour but low in sugar. Includes a tested creamy dairy free/vegan option. Perfect for a cold evening's treat.
- 1 small pear, de-seeded, roasted and pureed (see method)
- 250 ml (1 cup) milk (full-fat dairy or unsweetened dairy free - I like gluten free oat milk which makes it super creamy)
- 1 teaspoon blackstrap molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- a grating of fresh nutmeg (or 1/8 teaspoon ground nutmeg)
- 1 tablespoon cacao powder
- 3 squares (15g - 1/2 oz) very dark chocolate (85-90%)
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I like to make big batches of roasted pear puree (and sweet potato puree) and freeze in ice cube trays and larger 1/2 cup (125g) portions for sweetening things and stirring through yogurt - it's super sweet! If you have made some in advance, just use 3 tablespoons here (1 pear's worth). If not, bake 1 pear (or more if you want to make a big batch) for 15-20 minutes or until soft and slightly caramelised at 200C/400F/gas 6. Peel if you like (I usually don't bother unless the pears were quite hard) and blitz to a puree.
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For the hot chocolate, mix the pear puree and all of the other ingredients in a large saucepan and simmer gently over a low heat, whisking constantly, until everything is melted, combined and hot. Pour into 2 teacups and serve hot, topped with frothed milk (dairy/non-dairy), whipped dairy or coconut cream and/or low sugar gingerbread men (1 whole or 1/2 crumbled over the top) if you are feeling super decadent!
