Gingerbread Cocoa Three Ways

I can't tell you all how much fun I've been having for the past week, sharing the first seven days of Fix Feast Flair's 12 Days of Sweets. In case the smile that hasn't left my face in days isn't evidence enough, can I just tell you guys how much I've loved all your reading all your comments!? Gosh, they've been so much fun to read and I just love hearing about all your favorite cookbooks, cocktails, and holiday traditions, what you'd make with a Shun santoku knife, Williams-Sonoma peppermint bark, Other Brother Co extra virgin olive oil, or a Finex skillet-- I really can't wait to hear more from you! 

Today I'm partnering with Wolf Gourmet to share my favorite Gingerbread Cocoa recipe, not one way, not two ways, but three ways!! Did that just read like an infomercial cause it kinda felt like one. I actually felt like I was on Shark Tank pitching my million dollar idea. But here's the thing, maybe this is a million dollar idea!? Or maybe not. Lol. The point is that It is delicious and you can make all three versions using the same base recipe (so in a way, maybe it is a million dollar idea!?). 

Fun fact, with exception to the coffee, you'll be using a high-performance blender to make everything in this recipe, even the whipped cream! I've been having so much fun figuring out how to use my Wolf Gourmet High Performance Blender for just about anything. It's got a few presets like smoothie, ice crush, puree, and soup that make my morning smoothie ridiculously easy and perfectly smooth, creamy, and HOT soups or hot cocoas in a matter of minutes. Basically, it's kinda (super) amazing and I hate to be superficial, but isn't it the prettiest blender you've ever seen? Obsessed. 

To make my gingerbread hot chocolate three ways, start by making the whipped cream. Basically, you're just gonna throw a cup of heavy whipping cream, a tablespoon or so of powdered sugar, and a teaspoon of vanilla bean paste into the jar of the blender, cover and then set your dial to manual mode. Starting at low speed, hit start, and quickly turn up the speed to high. Blend for 20 seconds in total (the screen of this blender will tell you how long you've been blending while you're in manual mode). And then transfer to a bowl and fluff with a spatula. Set aside in fridge till you're ready to use it. Are you freaking out over how cool and easy that is? Yeah, I was too.

As for the cocoa, use the base recipe below to make all three versions. Place all ingredients into the blender, in the order listed, put the blender in soup mode, and let it do the rest. It'll blend your hot cocoa for five minutes and forty-five seconds and then you'll be left with the creamiest, frothiest HOT, hot cocoa. It's worth noting that this recipe is not overtly sweet, so if you need things sweet, add more sugar! Top with whipped cream and chocolate shavings for a cup of chocolate heaven or add a shot of espresso, some vodka, dark chocolate liqueur, a touch of vanilla extract, and again top with whipped cream and chocolate shavings for a boozy version. My friends Jackie and Bob call this version, Cafe Delicioso, and goodness gracious is it delicious. Finally, if you're craving something cool but still want all the goodness that is hot cocoa, make a frozen version. Simply let the mixture cool to room temperature (or put in a bowl and then let that bowl cool in an ice bath to speed up the cooling time) and blend with ice for a frozen treat. 

And guess what!? My friends at Wolf are giving away one of the beauties to one lucky Fix Feast Flair reader. Leave a comment below and tell me what you'd make with this blender and fill out the form for a chance to win. The winner will be chosen at random, so if you're jonesing to win one of these, make sure you check out the bonus entries as well. This contest is open to US residents only and the winner will be contacted via email, so check your email guys! Happy Tuesday, everyone!

Ps - You've got one more chance to enter to win a set of five Chronicle Books cookbooks, so be sure to check out Rachel Khoo's Pistachio and Pomegrante Cake recipe and win those books!

Gingerbread Hot Cocoa (Three Ways)

Makes about 3 1/2 cups of cocoa, portion size varies



  • 1 c. heavy whipping cream
  • 1 Tbsp. powdered sugar
  • 1 tsp. vanilla bean paste (or extract)


  • 3 c. milk (of your choice, I used 2%)
  • 4 oz. bittersweet (60 - 70% cacao) chocolate, finely chopped (about 1 cup chopped)
  • 1/4 c. unsweetened, dutch processed cocoa powder
  • 1/4 c. dark brown sugar
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground allspice
  • A pinch of salt
  • 1 tsp. vanilla extract
  • Optional: whipped cream and chocolate shavings (for serving)


  • 2 oz. hot cocoa mixture
  • 2 oz. double shot espresso
  • 1 oz. vodka
  • 1/2 oz. dark chocolate liqueur (I used Thatcher's Organic)
  • A dash of vanilla extract
  • Optional: whipped cream and chocolate shavings (for serving)


  • 1 c. hot cocoa mixture, cooled to room temperature
  • 1 1/2 c. ice


  • High-performance blender
  • Measuring cups and spoons
  • Silicone spatula
  • Bowl(s)
  • Mugs/cups



  1. Add all ingredients, in order listed, to your blender jar and switch to manual setting. Starting at low speed and quickly increasing to maximum speed, blend cream for 20 seconds.
  2. Transfer to a bowl and gently fluff with a spatula.
  3. Cover and store in fridge until ready to use.


  1. Add all ingredients, except whipped cream and chocolate shavings, to your blender jar, in the order listed, and select soup setting (if your blender doesn't have a soup setting, start at low and quickly increase to maximum speed).
  2. Let blend for programmed amount of time (or for 5:45 or until frothy and hot if you do not have a soup setting). Pour into mugs, top with whipped cream and chocolate shavings, serve, and enjoy!


  1. Add ingredients in order listed.
  2. Top with whipped cream and chocolate shavings, serve, and enjoy!


  1. Let hot cocoa mixture come to room temperature. If you're in a hurry, pour into a bowl and chill bowl in an ice bath until it's at room temperature.
  2. Add room temperature cocoa mixture and ice to blender jar and set to smoothie setting (if you don't have a smoothie setting, set to manual setting, starting at lowest speed and quickly increase to highest speed. Blend for about a minute and a half or until ice is finely chopped and well blended into mixture). 
  3. Top with whipped cream and chocolate shavings, serve, and enjoy!

Thanks so much to my friends at Wolf for partnering with me on this post. All opinions, thoughts about how awesome their blender is, and whatnot are my own!