A festive gingerbread hot chocolate made with the world’s best tasting Irish Cream!
You guys probably already know how much do I love Irish Cream, it’s just one of these drinks that I wouldn’t mind having at any time of the day! I also love pairing Irish Cream with a fresh banana, weird right? I know! You know what’s also REALLY good? An Irish Cream hot chocolate! And an Irish Cream fudge, OHMYGOSH SO GOOD!
Adding Irish cream to hot chocolate is just one of these things that nothing else can beat! Especially if the hot chocolate is made with steamed milk, good quality chocolate, you’re cold and you need a hot chocolate to warm you up!
I only recently came across Feeney’s Irish Cream, and it’s seriously the best Irish cream that I’ve ever had. This brand is my absolute favourite when it comes to Irish cream, so if you still haven’t tried it yet, I strongly recommend that you do.
Feeney’s is a luxurious Irish cream that is made by blending real dairy cream with rich chocolate and aged Irish Whiskey. It’s available in Tesco, and it’s perfect for sipping over ice, for making different cocktails, or to add to hot chocolate.
Since I’m feeling very festive at this time of the year, I decided to make a Christmassy hot chocolate with Irish cream. And what can be more Christmassy than gingerbread? In fact, at this time of the year I’m usually obsessed with gingerbread everything! So after testing out a few recipes, I came up with this gingerbread hot chocolate with Feeney’s Irish cream. Can you imagine how good is this combination? I made a gingerbread syrup with brown sugar, molasses, ginger and cinnamon, and add a couple of spoons of the syrup to my hot chocolate.
This velvety hot chocolate will definitely satisfy these seasonal cravings, and it only takes 15 minutes to whip up so there is no excuse not to!
- For the gingerbread syrup:
- ¼ cup water
- ¼ cup brown sugar
- 2 tbsp molasses
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- For the hot chocolate:
- 2 cups milk
- 3 tbsp gingerbread syrup (can add more if desired)
- 2 tbsp Feeney's Irish cream
- ½ cup chocolate
- whipped cream (optional)
- To make the syrup: In a saucepan, add water, sugar, molasses and the spices.
- Bring to a boil then lower the heat and while stirring often let it simmer for about 10 minutes.
- Remove from heat, let the syrup cool down before using.
- To make the hot chocolate: In a saucepan, add milk on medium heat.
- Once the milk is heated, add chocolate and let it fully melt.
- Remove from heat, then stir in gingerbread syrup and Irish cream.
- Top with whipped cream, and sprinkle with a crushed gingerbread cookie.
Gingerbread syrup can be made in advance and stored in an airtight container in the fridge.
This post is in collaboration with Feeney’s. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.