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!