Ginger hot chocolate

I put a hot chocolate recipe in my blog schedule for today (5th March) and thought I was being a bit stupid leaving it so late.

Little did I know that it would actually come at the perfect time - as the snow has been pouring down in the last few days it was the ideal time to have a go at perfecting this recipe. I might have felt a bit of a fraud if spring had ACTUALLY arrived! 

Gorgeous shot of the snow in Dublin from  Freddy of Raw Dublin

Gorgeous shot of the snow in Dublin from Freddy of Raw Dublin

When I have hot chocolate I want it to be super creamy and rich. None of this milky watery nonsense. I can remember being perpetually disappointed by powdered hot chocolates that offered so much promised but always under delivered. 

I think the only hot chocolate that has ever hit the spot is one I've had at Caffe Vergnano. I think that's basically because their version is melted chocolate. It's almost so thick that you have to spoon it into your mouth, rather than pour it. That, my friends, is a hot chocolate. 

So when David saw me photographing this recipe he pointed out it looked more like a mousse. Partly that's because I've photographed it in a clear glass - otherwise you can't see the colour and consistency, right?! But also because this hot chocolate is THICK. 

I've used banana to get that thicker consistency. If you want a runnier consistency you can of course just use half a banana or add more coconut milk or even water to thin it out. As with all recipes, adjust to your taste. 

As usual with my sweet recipes, personally I don't think this needs any additional sweetener. But my resident chief taster reckons it could do with a little drop. So if you want to give it a little sugar hit, you could always drizzle in a bit of maple syrup or honey. 

Ginger hot chocolate | The Flourishing Pantry

PREP TIME: 5 minutes
COOK TIME: 5 minutes



  • 1 cup (250ml) coconut milk
  • 1 banana 
  • 1 tsp hemp protein powder 
  • 2 tbsp cacao 
  • 1/2 tsp vanilla essence 
  • 1 tsp ground ginger 
  • Pinch of salt 
  • Cacao nibs to top (optional) 
  • Drizzle of honey or maple syrup (optional) 



1. Put all the ingredients (apart from the cacao nibs) into a food processor and blend together until smooth and combined. 

2. Pour the mixture into a small saucepan and place over a low heat. Gradually heat the mixture but don't bring to a boil - remember there's a banana in there and you don't really want it to cook. It shouldn't take more than 5 minutes. Taste and add maple syrup or honey if needed. 

3. When the mixture is completely heated through, pour into a glass or mug. Sprinkle with a few cacao nibs and some ground ginger and serve. You might need a spoon, it's thick! 

Ginger hot chocolate recipe | The Flourishing Pantry
Ginger hot chocolate | The Flourishing Pantry

Want to hang on to this recipe? Click on the button top left of the image below and save it to Pinterest for later! 

Ginger hot chocolate | The Flourishing Pantry