Spiced Hot Chocolate Cinnamon (Printable)

Creamy hot chocolate blended with spices and cinnamon for a warm, comforting drink.

# What You Need:

→ Dairy

01 - 2 cups whole milk (or plant-based alternative)
02 - 1/4 cup heavy cream (optional, for extra creaminess)

→ Chocolate

03 - 3.5 oz dark chocolate (minimum 60% cocoa), chopped
04 - 2 tablespoons unsweetened cocoa powder

→ Sweetener

05 - 2 to 3 tablespoons granulated sugar, adjusted to taste

→ Spices

06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cayenne pepper (optional)
09 - 1/2 teaspoon pure vanilla extract

→ Garnish

10 - 2 whole cinnamon sticks
11 - Whipped cream (optional)
12 - Shaved chocolate or cocoa powder (optional)

# How to Make It:

01 - Combine whole milk and heavy cream in a medium saucepan and warm over medium heat until steaming, avoiding boiling.
02 - Add chopped dark chocolate and cocoa powder to the warm milk mixture and whisk until the chocolate fully melts and the blend is smooth.
03 - Stir in granulated sugar, ground cinnamon, nutmeg, optional cayenne pepper, and pure vanilla extract; continue whisking until well combined and heated through.
04 - Taste the beverage and modify sweetness or spice levels as needed.
05 - Divide the hot chocolate between two mugs.
06 - Add one cinnamon stick to each mug and optionally top with whipped cream and shaved chocolate or a sprinkle of cocoa powder before serving immediately.
07 - Use the cinnamon stick to stir the drink, enhancing the aroma and flavor as you sip.

# Expert Suggestions:

01 -
  • The cinnamon stick doubles as both garnish and flavor infuser—it keeps giving as you stir and sip, making every mouthful taste better than the last
  • It takes just 15 minutes from start to finish, which means you can create a café-quality drink whenever you need comfort
  • The spices wake up your senses without being overpowering—there's a reason this has been beloved across cultures for centuries
02 -
  • Never let the milk boil—if it does, you'll get that scorched flavor that no amount of spice can fix. Medium heat and patience are your friends here
  • Chopped chocolate melts more evenly than chocolate chips; this small detail makes the difference between smooth and grainy
  • Taste before serving; everyone's preference for sweetness and spice is different, and this recipe deserves to be customized for whoever's drinking it
  • The cinnamon stick releases more flavor the longer it sits in the hot liquid, so if you make it ahead and let it cool, you can reheat it gently and it will taste even better
03 -
  • If you're making this for a crowd, you can prepare the spiced chocolate base ahead of time and reheat it gently just before serving—it actually tastes better when the flavors have had time to get to know each other
  • For a vegan version, use full-fat coconut milk or oat milk instead of dairy, and coconut cream instead of heavy cream—the richness stays the same, just from different sources
  • The cinnamon stick can be rinsed and reused for up to three batches; it won't be as flavorful, but it's still beautiful and functional

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