DAY 3: The intoxicatingly sweet n' spicy medley of gingerbread is a classic staple during the holidays. Our Christmas special would certainly not be complete without it!
Making a gingerbread hot chocolate involves brewing 6oz of Grove Square Creamy Original Hot Chocolate with 1-2 pumps of Gingerbread Syrup from Torani and stirring it well and topping it with whipped cream (and perhaps even a sprinkle of cinnamon or nutmeg on top). The velvety richness of Grove Square Creamy Original Hot Chocolate is truly the epitome of liquid chocolate in a mug and is perfectly matched with the subtle yet flavourful spice of gingerbread.
Kerry and Melanie from Sugar City Cupcakes would like to share with us their special secret of creating the other half of this fabulous K-Cupcake duo - The Gingerbread lane Cupcakes:
Smells of the season drift from our ovens when we bake a Sugar City Gingerbread Cupcake. Our Gingerbread Lane is an easy treat to try this Christmas, pared with a cup of Gingerbread Hot Chocolate from Home Coffee Solutions will easily impress all your holiday guests.
Oven: 325 degrees
Prepare your cupcake tins with paper liners or grease and flour, set aside.
Use your favourite vanilla cake batter recipe or if you’re in a time crunch you can use a vanilla box mix to make 24 cupcakes.
Prepare your batter as directed, add
1 tbsp Ground Ginger
1tsp Ground Nutmeg
1tsp Ground Cloves
Mix into batter by hand with a spatula until fully incorporated. Scoop batter in to cupcake tins and bake 18-22 minutes depending on oven temp. Batter should always be a room temperature before going in the oven. Check to see if its done by lightly touching the top of the cupcake to see if it springs back…If it leaves a dent it might need a few more minutes. Allow to completely cool before icing, or sprinkle with powdered sugar for a more balanced sweetness. Merry Christmas!