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Gingerbread Hot Cocoa

Cup of hot chocolate.


1/2 cup quality cocoa powder*

6 cups unsweetened almond milk

1/4 cup honey

1/2 tsp. ground cinnamon 

1/4 tsp. ground ginger 

Optional garnish:

Reddi-wip® fat-free whipped cream**

3 pieces of candied ginger, cut into halves


Whisk the cocoa, almond milk, honey and spices together. In a medium saucepot, bring the flavored milk to a slow simmer, until small bubbles appear on the surface. Continue whisking.

Place hot cocoa in a blender and blend for 5-7 seconds. This will remove lumps and make cocoa frothy and light.

Divide cocoa into 6 coffee mugs, garnishing each with 2 Tbsp. fat-free Reddi-wip and a small slice of candied ginger.

Nutritional information

Per serving: 148 calories, 3.5g fat, 2.5g protein, 31.2g carbohydrate, 3.6g dietary fiber, 0mg cholesterol, 155mg sodium, 299mg potassium, 223.1mg calcium

* Quality cocoa requires less sweetener.

**Nutritional information includes the optional garnish, using Reddi-wip fat-free whipped cream.

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