Easy Cinnamon Hot Chocolate
This Cinnamon Hot Chocolate recipe is the pinnacle of spiced winter hot cocoas. Luxuriously creamy and delicately infused with ground cinnamon, it’s heartwarming and ready in just 10 minutes!
Be sure to try my Peppermint Hot Cocoa and Gingerbread Latte recipes next!
Cinnamon Hot Chocolate
Envision nestling into your favorite spot with a mug filled to the brim with this cinnamon hot chocolate, where the warming spice of cinnamon meets rich dark chocolate.
It’s so easy to make using dark chocolate chips, brown sugar, ground cinnamon, and milk. For a spiked version, you’ll love my rum hot chocolate!
Whether it’s a chilly morning start, a cozy evening, or festive gatherings, let this be your go-to hot chocolate. Every sip promises warmth, indulgence, and a dash of nostalgia.
Ingredient Notes & Substitutions
- Whole milk: Make it dairy-free by using your favorite dairy-free milk such as almond, coconut, oat or soy milk.
- Chocolate Chips: Semi-sweet chocolate chips, also known as dark chocolate, work best here. Can be substituted with a chocolate bar, just roughly chop it up first. Be sure to choose dairy-free chocolate chips for a dairy-free version.
How to Make Cinnamon Hot Chocolate (with photos)
A full and detailed recipe card is at the bottom of this post.
Step one: In a medium-sized saucepan, add chocolate chips, brown sugar and cinnamon. Pour in the milk and place it over medium-high heat on the stovetop.
Step two: Heat gently while whisking so the chocolate chips melt evenly, about 3-4 minutes. Do not boil.
Step three: Once steam is coming off the surface, remove from the heat and pour into mugs and top with marshmallows, and a dusting of cocoa powder. Enjoy!
Expert Tips
Whisking continually: While the mixture is heating on the stovetop avoid the chocolate chips from sticking to the bottom by whisking continually.
Create foam: Whisking the hot chocolate mixture vigorously will create foam, this works best when you use whole milk.
Can I add other spices?
Absolutely! Nutmeg, cardamom, and even a touch of cayenne pepper can give a lovely twist to this cinnamon hot chocolate.
Can I use granulated sugar instead of brown sugar?
Yes, you can use granulated sugar instead of brown sugar, however, brown sugar has molasses in it, which gives the hot chocolate a slightly richer flavor. If using granulated sugar, you may want to adjust the quantity to achieve your desired sweetness.
Storage Instructions
Store leftovers: Allow the hot chocolate to cool completely before transferring it to an airtight glass jar, such as a mason jar, or a sealed container. Store it in the refrigerator for 2-3 days.
Make it in advance: You can also prepare the hot chocolate ahead of time using the same storage method above.
Reheat: In a saucepan on the stovetop over low-medium heat. Be sure to whisk it well to recombine any ingredients that may have settled, heating it up to your preferred temperature.
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Easy Cinnamon Hot Chocolate
Ingredients
- 1/2 cup (3 oz.) semi-sweet or dark chocolate chips
- 1 Tbsp light brown sugar, use 1/2 Tbsp if you want it less sweet
- 1 tsp ground cinnamon
- 2 cups whole milk
Toppings
- Marshmallows, large or mini
- 1 tsp natural unsweetened cocoa powder, to dust
Instructions
- In a medium-sized saucepan, add chocolate chips, brown sugar and cinnamon. Pour in the milk. Place saucepan over a medium-high heat on the stovetop.
- Heat gently while whisking so the chocolate chips melt evenly and don’t stick to the bottom, about 3-4 minutes. Do not bring it to a boil or a simmer.
- Once steam is coming off the surface, remove from the heat. To create foam, whisk vigorously until foam forms.
- Pour into mugs and top with marshmallows and dust with cocoa powder. Enjoy!
Notes
- Make it dairy-free: Use your favorite dairy-free milk.
- Store leftovers: Allow the hot chocolate to cool completely before transferring it to an airtight glass jar, such as a mason jar, or a sealed container. Store it in the refrigerator for 2-3 days.
- Make it in advance: You can also prepare the hot chocolate ahead of time using the same storage method above.
- Reheat: In a saucepan on the stovetop over low-medium heat. Be sure to whisk it well to recombine any ingredients that may have settled, heating it up to your preferred temperature.