Unsweetened cocoa, almond milk, and heavy cream form the base of this hot chocolate, which is seasoned with ginger, cinnamon, nutmeg, and allspice. The drink is prepared on the stovetop and served hot as a smooth, dairy-rich beverage with a dark chocolate color and an aromatic spice profile. Each mug combines these winter seasonings into a cohesive liquid that is often finished with a dollop of whipped cream or a light dusting of extra cinnamon.

About This Recipe

To make the beverage, almond milk and heavy cream are whisked in a saucepan and heated until steaming. Cocoa powder and a granular sweetener are added early in the process to ensure they fully integrate into the liquid without clumping. The vanilla extract is stirred in once the pan is removed from the heat to maintain its fragrance, resulting in a smooth and uniform base.

The drink has a dark chocolate character that carries the warming notes of ginger and allspice. Heavy cream provides a savory richness that balances the earthiness of the cocoa and the sweetness of the sugar-free ingredients. As the liquid heats, the spices soften and spread through the cocoa and cream, creating a concentrated holiday profile.

The hot chocolate is served in mugs and is typically topped with sugar-free whipped cream or a pinch of spices just before serving. This stovetop method allows the ingredients to be combined quickly for a warm winter treat. The final presentation relies on the contrast between the dark cocoa liquid and the white toppings, making it a straightforward option for a low-carb evening drink.

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Why You’ll Love This Recipe

• Cozy, warm, festive holiday drink
• Rich chocolate flavor with gingerbread spice
• Completely sugar-free and keto
• Quick and simple to make
• Perfect for winter nights
• Great alternative to high-carb hot chocolate
• Customizable for mochas or whipped cream toppings
• Naturally gluten-free

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What You’ll Need for This Gingerbread Hot Chocolate

Gingerbread Hot Chocolate

• 1.5 cups unsweetened almond milk
• 1/4 cup heavy cream
• 2 tbsp cocoa powder
• 2 tbsp granular sweetener
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1 tsp vanilla extract
• Pinch of salt

Optional Toppings

• Sugar-free whipped cream
• Cinnamon dusting
• Sugar-free chocolate shavings

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Step-by-Step Preparation

1. Add almond milk, heavy cream, cocoa powder, sweetener, ginger, cinnamon, nutmeg, allspice, and salt to a saucepan.
2. Whisk continuously over medium heat until smooth and steaming.
3. Remove from heat and stir in vanilla extract.
4. Pour into a mug.
5. Add optional whipped cream and toppings before serving.

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FAQ

• Can I make this dairy-free?
  Use coconut cream instead of heavy cream.
• Can I add espresso for a mocha version?
  Yes—add 1–2 tablespoons brewed espresso.
• Can I make it thicker?
  Use more heavy cream or simmer longer.
• Can I make it sweeter?
  Add 1–2 extra teaspoons sweetener.
• Can I use cacao powder instead of cocoa?
  Yes—flavor will be slightly deeper and earthier.

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Variations & Substitutions

• Add espresso for gingerbread mocha
• Use white chocolate chips (sugar-free) for a white gingerbread cocoa
• Add a pinch of cloves for stronger spice
• Replace almond milk with macadamia milk for creamier texture
• Add collagen powder for extra protein

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Serving Suggestions

• Serve with sugar-free whipped cream
• Pair with keto cookies or holiday treats
• Enjoy as a cozy evening dessert drink

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Spiced Eggnog Latte (Holiday Edition)
• Pumpkin Spice Latte

New keto recipes are added every week — check back often for more low-carb inspiration!