A cozy twist on hot chocolate, this 5-ingredient recipe features the warmth of black sugar and ginger. Dark chocolate and a pinch of salt balance the flavors, creating a rich yet not-too-sweet treat.
Inspired by black sugar and ginger tea, a traditional Chinese remedy for warming the body and easing abdominal pain (especially during PMS), this drink is comfort in every sip. While traditional Chinese medicine might not prescribe hot chocolate, it’s a must for me during winter.
What is black sugar?
You may have heard to black sugar in milk tea and sweets, though it was originally used for its health benefits in ancient China. Black sugar is an unrefined sugar made by boiling down sugarcane juice. Unlike regular white sugar, it retains its natural molasses, giving it a deep, caramel-like flavor and its distinctive dark color. American brown sugar also contains molasses and will work in this recipe. American brown sugar is first refined into white sugar then molasses is mixed in predetermined ratios for light or dark brown sugar.
Black Sugar Ginger Hot Chocolate
Ingredients
- 2 cups milk
- 3 oz dark chocolate, chopped 1/2 cup, see note
- 1 inch piece ginger, sliced
- 3-4 Tbsp black sugar sub brown sugar
- pinch of salt
Instructions
- Combine all ingredients in a saucepot over low heat. Stir with a spatula to dissolve the sugar and chocolate.
- Bring to a simmer for 5-10 minutes, stirring with the spatula and being sure to scrape the bottom of the pot. Simmer for up to 10 minutes for a thicker, richer final result.
- Fish out the ginger pieces and serve hot.
This was amazing!! I used half milk chocolate and half 70% dark chocolate and the ratio was perfect. The ginger added a depth of flavor that was neither to subtle or too overpowering, and helped to cut through the rich chocolate. It was so easy to make, and nearly nothing to clean up. Five isn’t enough stars!
Thank you for taking the time to share feedback ella!
It has a rich and somewhat silky texture. My father approves.
This is the best hot chocolate! I had to sub in brown sugar, but it still tasted amazing. I also put a little more ginger than called for since I love ginger, and it wasn’t overpowering, just right. If you’re like me and not used to cooking milk, it takes a bit longer than expected to simmer but is a crucial step for getting it perfect. Don’t be in a rush, it’s all worth it.