Cinnamon Hot Chocolate
This cinnamon hot chocolate delivers everything you crave in a cozy drink: velvety chocolate, warming spices, and just the right amount of sweetness to brighten even the dreariest afternoon. The secret is in how the cinnamon infuses into the milk, creating layers of flavor that store-bought mixes just can't match.
Equipment
- Medium heavy-bottomed saucepan
- Whisk
- Measuring cups and spoons
- Serving mugs
- Fine-mesh strainer (optional, for extra smooth texture)
Ingredients
- 4 cups whole milk 946ml
- 1/3 cup unsweetened cocoa powder 40g
- 1/4 cup granulated sugar 50g
- 3 tablespoons dark chocolate chips or chopped dark chocolate about 45g
- 2 cinnamon sticks
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- salt pinch
- whipped cream optional, for topping
- cinnamon sugar optional, for topping
- chocolate shavings optional, for topping
Instructions
- Pour the milk into a saucepan with the cinnamon sticks and warm over medium-low heat for 5 minutes, stirring occasionally, until steaming but not bubbling.
- Whisk together the cocoa powder, sugar, ground cinnamon, and salt in a small bowl, breaking up any cocoa clumps, and set aside.
- Add the chocolate to the infused milk and whisk until melted, then gradually whisk in the cocoa mixture and cook for 2-3 minutes until smooth with no lumps.
- Remove the cinnamon sticks, stir in the vanilla, and adjust sweetness with extra sugar if needed; strain through a fine-mesh strainer for a smoother texture.
- Pour into warmed mugs and top with whipped cream, cinnamon sugar, or chocolate shavings; serve immediately while hot.
Notes
- Use whole milk for the richest, most luxurious texture.
- Don't rush the cinnamon infusion—steeping the sticks properly builds deep flavor.
- Whisk constantly when adding the cocoa mixture to prevent lumps.
- Keep the heat at medium-low; high heat can scorch the milk and create a burnt taste.
- Warm your mugs with hot water first, then dump it out right before serving.
- Quality chocolate and fresh ground cinnamon make a noticeable difference.
- A pinch of espresso powder deepens the chocolate flavor without tasting like coffee.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently, whisking frequently.
- Do not freeze—the texture becomes grainy upon thawing.
- For a crowd, make ahead and reheat in a slow cooker on low, whisking occasionally.
Nutrition
Serving: 1ServingCalories: 245kcalCarbohydrates: 35gProtein: 9gFat: 9gSaturated Fat: 5gCholesterol: 24mgSodium: 135mgFiber: 3gSugar: 30gCalcium: 28mgIron: 11mg
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