Christmas Spiced Nutella Cocoa with Gluten Free Gingersnap Rimmer Recipe

This hot cocoa is made with velvety Nutella and finished with a crunch of festive gingersnap rimmer!

Serves 2

Christmas Spiced Nutella Cocoa with Gingersnap Rimmer 

Take a basic hot cocoa to the next level with a rimmer made from gingersnap cookies! I used Nutella for the cocoa because there's no easier way to make cocoa than by using Nutella! It's already soft-set so all you need to do is warm it. No mysterious powders, no spending ages melting chocolate on the stove, either.

 While I love clearly love Nutella cocoa (proof, proof and proof), the best bit about this particular cocoa recipe is the gingersnap rimmer! It adds a nice crunch and an unexpected Christmas-y flavor to the drink. I served my cocoa with a dollop of whipped cream, but this is completely optional.

An early version of this recipe by Anyonita Nibbles appeared in a newsletter for Savoo.

---

Ingredients:

For the cocoa
1 tsp ground cinnamon
1 cup water
2 cups milk
3 tbsp Nutella + more for garnish
3 gluten free gingersnaps or gingernut biscuits
whipped cream

---

Instructions:

Christmas Spiced Nutella Cocoa with Gingersnap Rimmer

1. Heat the milk and water in a saucepan until warmed through but not boiling. This should take about 5 minutes.
2. Meanwhile, crush the ginger biscuits until they resemble coarse crumbs.
3. Whisk the Nutella an cinnamon into the saucepan with the milk and water and reduce the heat.
4. Using your finger or a popsicle stick, trace the outside and the top rim of the mug with some of the leftover Nutella.
5. Roll the Nutella-coated rims in the crushed biscuits, shaking off any excess.
6. Decant the warmed cocoa into a spouted jug or pitcher and carefully pour into the mugs, taking care not to pour any on the rimmer.
7. Finish each cocoa with a dollop of whipped cream and serve.

Gotta have desserts? Check out these favorite recipes:

Thornton's Chilli Chocolate Eclairs with Cinnamon Custard Cream

Oreo Overload Brownies

Maple Banofee Tart