Karina Sharma
2 cups milk, 2 tbsp cocoa, 2 tbsp sugar, 1/2 tsp spice, 1/4 tsp vanilla, whipped cream, gingerbread cookie.
In a small saucepan, combine the milk and heavy cream. Heat over medium-low.
Stir in the chocolate chips, and whisk until completely melted and smooth.
Add ground ginger, cinnamon, nutmeg, molasses, and vanilla extract. Stir well to combine.
Let the mixture simmer for 3–5 minutes, stirring occasionally. Adjust sweetness if needed.
Pour the hot chocolate into a mug. Top with whipped cream, a sprinkle of cinnamon, and a mini gingerbread cookie.