Spiced Hot Chocolate Cinnamon (Printable)

Creamy hot chocolate blended with warm spices and garnished with a cinnamon stick for stirring.

# What You'll Need:

01 - 2 cups whole milk or plant-based alternative

02 - 1/4 cup heavy cream, optional for extra creaminess

03 - 3.5 ounces dark chocolate (minimum 60% cocoa), chopped

04 - 2 tablespoons unsweetened cocoa powder

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

06 - 1/2 teaspoon ground cinnamon

07 - 1/4 teaspoon ground nutmeg

08 - 1/8 teaspoon ground cayenne pepper, optional for heat

09 - 1/2 teaspoon pure vanilla extract

10 - 2 whole cinnamon sticks

11 - Whipped cream, optional

12 - Shaved chocolate or additional cocoa powder, optional

01 - In a medium saucepan over medium heat, combine milk and heavy cream. Warm gently until steaming but do not boil.

02 - Add chopped dark chocolate and cocoa powder. Whisk continuously until the chocolate is fully melted and the mixture is smooth.

03 - Stir in sugar, ground cinnamon, nutmeg, cayenne pepper if using, and vanilla extract. Whisk until fully blended and heated through.

04 - Taste and adjust sweetness or spice according to preference.

05 - Pour the hot chocolate evenly into two mugs.

06 - Place one cinnamon stick in each mug. Optionally, top with whipped cream and garnish with shaved chocolate or a dusting of cocoa powder.

07 - Serve immediately, using the cinnamon stick to stir and infuse extra flavor while sipping.

01 -

It takes just 15 minutes from craving to first sip, yet tastes like you've spent hours perfecting it
The warming spices add complexity that makes you slow down and savor each sip instead of gulping it down
Those cinnamon sticks double as both garnish and flavor-infuser, making even the simplest mug feel special

02 -

The difference between heating milk and scalding it is about 30 seconds of inattention. Watch it carefully those first few minutes.
That cinnamon stick is doing more than just looking pretty. As it sits in the warm chocolate, it's constantly releasing cinnamon oils. Some people stir with it, some just let it infuse quietly. Both work beautifully.
If your chocolate seems grainy or separated after whisking, you've likely gone over medium heat or let it get too hot. Start over with fresh milk. Chocolate can be temperamental, but it's fixable.

03 -

For a less intense chocolate flavor but still creamy texture, use 75 g chocolate instead of 100 g. For someone who loves chocolate as much as I do, use up to 125 g.
The real magic happens when you whisk properly. Don't just stir, actually whisk with intention. You're incorporating air and making sure every element is evenly distributed.
Toast your cinnamon sticks briefly in a dry pan before using them if you want an extra boost of cinnamon aroma. Just 30 seconds and the smell is incredible.