This gingerbread hot cocoa is the perfect warm drink for the holidays! It’s dairy-free, made without white sugar, and is easy to make AIP.

A mug of gingerbread hot cocoa with whipped cream and sprinkles.

I can’t get enough gingerbread during the holidays! It’s just the perfect flavor and it goes well in so many baked goods, not just cookies. Unsurprisingly, it also tastes amazing in hot chocolate. It makes the flavor even richer, and gives it a distinct holiday flavor that you’ll love!

This version is dairy-free, made without white sugar, and easy to modify for AIP.

Why You’ll love this Gingerbread Hot Cocoa

  • A perfect holiday treat. Gingerbread and hot cocoa are two classic holiday treats, but combining really ups the holiday flavor!
  • You can easily adjust the sweetness. Depending on how sweet you like the hot cocoa or the toppings you want, you can easily adjust the sugar added to adjust the desired sweetness.

The Ingredients for Gingerbread Hot Cocoa

  • Blackstrap Molasses. Molasses is a key ingredient in gingerbread! It gives that deep flavor and color we know and love. You only need a tiny bit in this hot chocolate, but it really takes the flavor to the next level.
  • Dairy Free Milk.
  • Cocoa Powder. You can sub carob powder for an AIP gingerbread hot cocoa.
  • Sugar. You can adjust this depending on the sweetness of any topics you are adding.
  • Ground Cinnamon and Ground Ginger. 
  • Vanilla Extract.

How to make Gingerbread Hot Cocoa

  • Step One. Whisk all the ingredients (except the vanilla extract) together.
  • Step Two. Warm on the stove until the sugar dissolves and add vanilla extract.
  • Step Three. Top with desired toppings and enjoy!

A pot of gingerbread hot cocoa ready to be poured into mugs.

Tips & Tricks

  • Adjust the sweetness to taste. If adding topping to the hot cocoa, keep the coconut sugar level to 3 tbsp as the toppings will make it sweeter. If not adding toppings, add an extra bit of coconut sugar if desired!
  • Add toppings. Whipped coconut cream, marshmallows, and even mini gingerbread cookies would all be great additions.

A cup of gingerbread hot cocoa with a marshmallow in it.

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Gingerbread Hot Cocoa (Dairy Free)

  • Author: Michelle
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free


Units Scale
  • 3 cups dairy free milk
  • 3 tbsp cocoa powder (sub carob for AIP)
  • 3 tbsp sugar (see notes)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp blackstrap molasses
  • 1 tsp vanilla extract


  1. Combine the dairy-free milk, cocoa powder, coconut sugar, cinnamon, ginger, and blackstrap molasses in a pot. Whisk well to combine and break up any clumps of chocolate.
  2. Place the pot on the stove over medium-low heat, stirring often until the sugar is dissolved and the hot chocolate is warm. Add the vanilla extract at the end and stir.
  3. Serve in two mugs and add your desired toppings!


If adding topping to the hot cocoa, keep the sugar level to 3 tbsp. If not adding toppings, add an extra bit of coconut sugar if desired!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Cook Time: 10
  • Category: Drinks
  • Method: Stove Top
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 169
  • Fat: 5.4g
  • Carbohydrates: 29.6g
  • Fiber: 2.8g
  • Protein: 3.8g