Gingerbread Hot Chocolate

Making the 10 oz Gingerbread Hot Chocolate (if drink is to stay use a 10 oz mug)

  1. Prep a standard steaming pitcher with 7 oz of milk and ½ tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
  2. Add 1 pump of Gingerbread syrup to the pitcher.
  3. Steam the mix to a standard temperature 65°C or 150°F.
  4. Pour mix into the cup to finish the drink.

Making the 12 oz Gingerbread Hot Chocolate (if drink is to stay use a 12 oz cup)

  1. Prep a standard steaming pitcher with 10 oz of milk and 1 tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
  2. Add 2 pumps of Gingerbread syrup to the pitcher.
  3. Steam the mix to a standard temperature 65°C or 150°F.
  4. Pour mix into the cup to finish the drink.

Making the 16 oz Gingerbread Hot Chocolate (if drink is to stay use a 16 oz glass)

  1. Prep a standard steaming pitcher with 14 oz of milk and 1 1/2 tbsp of Kingsmill Premium Chocolate Powder. Add the milk to the pitcher before adding the powder to avoid clumping at the bottom of the pitcher.
  2. Add 3 pumps of Gingerbread syrup to the steaming pitcher.
  3. Steam the mix to a standard temperature of 65°C or 150°F.
  4. Pour mix into the cup to finish the drink.