Cinnamon Hot Chocolate

There’s something about cinnamon that makes any cozy drink feel even warmer and more comforting. When paired with the creamy richness of hot chocolate, it creates a perfect balance of sweetness and spice that’s hard to resist. This isn’t just your regular cup of cocoa — the cinnamon adds a subtle warmth that lingers, making every sip feel like a gentle hug.

What makes cinnamon hot chocolate so special is its versatility. You can keep it simple for a quick treat on a chilly day or dress it up with whipped cream, chocolate shavings, and a sprinkle of extra cinnamon for an indulgent dessert drink. Whether you’re curled up with a good book, having a lazy weekend morning, or hosting friends, it’s the kind of recipe that makes everyone feel welcome.

Cinnamon also brings more than just flavor — it’s known for its cozy aroma and health benefits. It can add a little natural sweetness, reduce the need for extra sugar, and provide that warm, comforting scent that instantly makes your kitchen feel like the heart of the home. Pair that with the rich, velvety texture of hot chocolate, and you’ve got a drink that feels both luxurious and familiar.

Why You’ll Love It

• Warm, cozy flavor – The gentle spice of cinnamon adds a depth of flavor that makes this hot chocolate extra comforting.
• Simple to make – Just a few pantry staples and a couple of minutes on the stove, and you’re ready to sip.
• Customizable sweetness – You can adjust the sugar level or even swap it for honey or maple syrup to suit your taste.
• Perfect for any occasion – Works just as well for a quiet evening as it does for a festive holiday gathering.
• Naturally inviting aroma – The combination of cocoa and cinnamon fills your home with an irresistible scent.

Ingredient List

• 2 cups whole milk (or any milk of choice)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar (adjust to taste)
• 1/4 teaspoon ground cinnamon (plus extra for garnish)
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Whipped cream (optional, for topping)

Ingredient Notes

• Whole milk – Gives the creamiest texture, but almond, oat, or coconut milk work great for dairy-free versions.
• Unsweetened cocoa powder – Go for a good-quality cocoa for richer flavor.
• Sugar – White sugar works, but brown sugar adds a subtle caramel note.
• Ground cinnamon – Freshly opened spice has the best aroma and flavor.
• Vanilla extract – Rounds out the flavors beautifully.
• Pinch of salt – Helps balance sweetness and enhances the chocolate taste.

Kitchen Equipment Needed

• Small saucepan – For heating and mixing the hot chocolate; I love using my nonstick saucepan for easy cleanup.
• Whisk – Helps blend the cocoa powder smoothly into the milk without lumps.
• Measuring cups and spoons – To get the right balance of sweetness and spice.
• Heatproof mug – Keeps your drink warmer for longer; my ceramic mug with a thick handle is my go-to.
• Ladle (optional) – Makes it easier to pour without spills, especially if you’re serving multiple cups.

Instructions

Step 1 — Prep everything (2 minutes)

1. Measure out: 2 cups milk, 2 tbsp cocoa powder, 2 tbsp sugar, ¼ tsp ground cinnamon, a pinch of salt, and ¼ tsp vanilla extract.
2. Have your small saucepan, whisk, and heatproof mug ready.
3. If you’re topping it, set out whipped cream and any garnishes (cinnamon stick, chocolate shavings).

Pro tip: Measure first. Once the milk is hot, everything goes quickly — having ingredients within arm’s reach keeps things smooth.

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Step 2 — Make a smooth cocoa paste (1–2 minutes)

1. Put the 2 tbsp cocoa powder and 2 tbsp sugar into a small bowl.
2. Add 2–3 tablespoons of the measured milk to the bowl and whisk into a thick, lump-free paste.
3. Keep stirring until it’s silky — this paste prevents gritty lumps when you add it to the hot milk.

Pro tip: Whisk continuously and press the whisk against the bowl to break clumps — this step is the single best way to avoid grainy hot chocolate.

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Step 3 — Warm the milk (2–3 minutes)

1. Pour the remaining milk (about 1¾ cups) into your small saucepan.
2. Place over medium heat and warm until the milk is steaming and tiny bubbles form around the edge.
3. Do not let it come to a rolling boil — you want it hot enough to dissolve the cocoa, not scorched.

Pro tip: Heat slowly over medium or medium-low. Fast, high heat can scorch the milk and give a burned taste.

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Step 4 — Combine paste, cinnamon, and salt (1 minute)

1. Reduce heat to low. Whisk the cocoa paste into the warm milk until fully incorporated.
2. Add the ¼ tsp ground cinnamon and a pinch of salt, and whisk until the mixture looks even and glossy.
3. Keep the pan on low heat to let the flavors marry for a moment.

Pro tip: Whisk in steady circles — this keeps the texture smooth and incorporates some nice light froth.

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Step 5 — Simmer briefly and taste (1–2 minutes)

1. Bring the mixture to a gentle simmer (small, occasional bubbles) and let it cook for about 1 minute while stirring.
2. Taste and adjust sweetness or cinnamon if needed — add a little more sugar or a tiny extra pinch of cinnamon to suit your preference.
3. If you want an ultra-rich version, stir in a small piece (about 1 tbsp) of chopped dark chocolate until melted.

Pro tip (optional): For thicker hot chocolate, whisk a slurry of ½ tsp cornstarch + 1 tsp cold milk and stir it in while simmering; it will thicken in under a minute.

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Step 6 — Finish with vanilla and serve (30 seconds)

1. Remove the saucepan from the heat. Stir in ¼ tsp vanilla extract.
2. Pour the hot chocolate into your warmed mug using a ladle or careful pour.
3. Top with whipped cream, a dusting of cinnamon, or chocolate shavings — slide in a cinnamon stick if you’d like a pretty stirrer.

Tips and Tricks for Success

• Warm your mug first – Pour in a little hot water, swirl, and dump it before adding the hot chocolate; it keeps your drink hot longer.
• Use fresh cinnamon – Spices lose potency over time; freshly opened cinnamon will give the best aroma and flavor.
• Whisk often – Keeps the drink smooth and prevents the cocoa from settling at the bottom.
• Don’t skip the pinch of salt – It balances sweetness and enhances the chocolate’s depth.
• Simmer, don’t boil – Boiling milk can cause a burnt taste and affect the creamy texture.

Ingredient Substitutions and Variations

• Milk alternatives – Swap whole milk for almond, oat, coconut, or soy milk for a dairy-free option.
• Sweetener swaps – Use honey, maple syrup, or coconut sugar instead of white sugar for a different flavor profile.
• Extra chocolatey – Stir in chopped dark, milk, or semi-sweet chocolate for added richness.
• Spiced twist – Add a pinch of nutmeg, cardamom, or cayenne pepper for a unique flavor.
• Mocha version – Replace ½ cup of milk with freshly brewed coffee for a caffeine kick.
• Holiday feel – Top with crushed candy canes and a drizzle of chocolate syrup for a festive touch.

Serving Suggestions

• Classic cozy style – Top with a generous swirl of whipped cream and a light dusting of cinnamon for a coffee-shop feel.
• Marshmallow heaven – Drop in a handful of mini marshmallows and watch them melt into gooey goodness.
• Cinnamon stick stirrer – Serve with a cinnamon stick in the mug; it’s both pretty and adds extra flavor as you stir.
• Dessert pairing – I love sipping this with warm snickerdoodle cookies or a slice of cinnamon coffee cake for a matching flavor theme.
• Evening treat – Add a splash of Baileys or Kahlúa for an indulgent adult version (perfect for cold nights).

Storage and Reheating Instructions

• Fridge storage – Let the hot chocolate cool completely, then store in an airtight container for up to 2 days.
• Stovetop reheat – Warm slowly over low heat, whisking occasionally to keep it smooth.
• Microwave reheat – Heat in 20–30 second intervals, stirring between each until hot.
• Avoid boiling – Boiling can change the texture and cause the milk to taste scorched.
• Re-flavor if needed – Add a tiny pinch of cinnamon or a splash of milk after reheating to freshen up the taste.

Frequently Asked Questions

Can I make this dairy-free?

Absolutely! Use almond, oat, soy, or coconut milk — all work beautifully. Just note that coconut milk will make it extra rich.

How do I keep the cocoa from clumping?

Whisk your cocoa powder with a little milk first to make a smooth paste before adding it to the saucepan. This prevents lumps and creates a silky texture.

Can I use pre-made hot chocolate mix?

Yes, but skip the sugar in the recipe and add cinnamon directly. Homemade from scratch has a richer flavor, though.

Is it okay to use cinnamon sticks instead of ground cinnamon?

Definitely! Simmer a cinnamon stick in the milk for 5–7 minutes, then remove it before serving for a more subtle, infused flavor.

How can I make it extra thick and creamy?

Add a small piece of chopped chocolate or stir in a cornstarch slurry while simmering. Both methods give you a decadent, café-style texture.

Can I make a big batch for a crowd?

Yes! Simply multiply the ingredients and keep the hot chocolate warm in a slow cooker on the “keep warm” setting, stirring occasionally.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!