Hot Chocolate With Ginger

From: lemoncurd

On Dec 23, 2005

A very unusal hot chocolate. I found the ginger a tad too much, although I loved the idea of using chocolate syrup to flavour the milk.

From: LonghornMama

On Dec 21, 2005

Creamy grown up hot cocoa with a nice bite from fresh ginger. I'm a Cooking Light devotee and made this recipe when it was published..then promptly forgot about it. Thanks, Paula, for the reminder and for posting a fabulous recipe!

From: Baby Kato

On Feb 15, 2009

This hot chocolate was simply wonderful. I adore ginger and thought that this was just incredible a perfect blending of spice and chocolate. I used fresh ginger and 1% milk, the end result was a rich, creamy drink. This was a lovely warming, spicy hot chocolate with attitude. I served this with whipped cream and a slice of candied ginger. Thank you so much for sharing.

From: ladypit

On Jan 8, 2006

I decided to try this and see if it could be done with crystalized ginger instead of fresh as I have a ton right now. It worked well. The only problem I had was that, after the sugar is carmelized a bit, the recipe says to cool it a bit. Just by taking it off the heat it got so hard it made it tough to continue for a while. I think next time I would want to just add the milk and syrup immediately. I used a dark chocolate syrup and mostly skim milk (but I was about 1/3 cup short so I filled it with fat free half and half). I topped it with some fat free cool-whip and I enjoyed it a lot. Dh thought it was a bit more gingery then he would like. So I think this is a lovely hot cocoa for those that love ginger. Original review was 1/6/06. Updated to add that I left it in the fridge because I had made more then I could drink at once. A few days later I went to get it out to microwave but decided to first try it cold. This makes a lovely grown up (very complex tasting) chocolate milk! Of course you still need to love ginger, but it was very good. Just another idea for it!