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Ginger Orange Hot Cocoa Recipe


An image of Ginger Orange Hot Cocoa in Bauhaus-inspired glass-and-wire mugs.

Smaller glasses like these are ideal for serving this intensely rich, piquant hot cocoa.

Lindsey Goodwin
This dark chocolate ginger orange hot cocoa recipe hot cocoa recipe is spiced with orange zest and ginger root for a dazzlingly bold flavor. Serve in small glasses or mugs -– a little goes a long way!

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Two to four servings


  • 4 tbsp. brown sugar
  • 1 tsp. peeled, chopped fresh ginger root
  • 1/4 tsp. pure vanilla extract
  • The zest of 1/2 orange (preferably organic; be sure to avoid grating the white pith of the orange)
  • 4 tbsp. unsweetened, extra dark cocoa powder (available from Hershey’s and other brands)
  • 1 cup milk (or milk substitute)
  • 1/2 cup water


  1. Combine the brown sugar, ginger root, orange zest and vanilla extract in a small food processor. Blend for one minute, stirring if needed.
  2. Add the cocoa powder and continue to blend until the mixture is even. If needed, periodically stop blending, allow the powder to settle and stir the mixture with a spoon before resuming the blending.
  3. Combine the milk and water in a small pot. Warm on low heat over the stove.
  4. As the milk-water mixture warms to a simmer, begin to add small quantities of it to the cocoa mixture. Add about 1 tsp. liquid at a time, stirring well before adding more.
  5. Once your cocoa has become a thin paste, very slowly stir it into the simmering liquid.
  6. Once the mixture is well mixed and hot, it is ready to be served. Serve in small glasses or mugs.

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