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Thai Kitchen Recipes

Elizabeth Lampman Gingerbread Hot Chocolate

Hot Chocolate and Gingerbread are two treats that seem synonymous with winter.  This recipe brings the two together in one seriously delicious treat that melds hot chocolate with all the flavours of gingerbread. 

  • Cook Time:5 minutes
  • Prep Time:15 minutes
  • Level of Difficulty:easy


2 cans (400 mL each) Thai Kitchen Premium Coconut Milk

2 oz (60 g) dark chocolate, finely grated or chopped

2 tbsp (30 mL) molasses

2 tsp (10 mL) Club House Ground Cinnamon

2 tsp (10 mL) Club House Ground Allspice

2 tsp (10 mL) Club House Ground Nutmeg

2 tsp (10 mL) Club House Ground Ginger

2 tbsp (30 mL) Billy Bee Honey


For Coconut Whipped Cream (Optional):

1 can (400 mL) Thai Kitchen Premium Coconut Milk, chilled

1 tbsp (15 mL) Club House Pure Vanilla Extract

1 tbsp (15 mL) Billy Bee Honey



Heat the coconut milk in a saucepan over medium heat until it approaches a soft boil.

Remove from heat and whisk in the chocolate, molasses, spices and honey until fully melted.

Serve immediately and top with coconut whipped cream, if desired. 


 For Coconut Whipped Cream (Optional):

Scoop out the cream from the can of coconut milk and set aside the water. 

Beat the coconut cream together with vanilla and honey until peaks form and hold, about 3-5 minutes.

Refrigerate until ready to use.

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