The hot chocolate with cinnamon is an irresistible treat on cold autumn and winter days. When temperatures drop, preparing a warm homemade drink becomes a small ritual of wellbeing.
The scent of cinnamon, spicy and enveloping, immediately recalls holiday sweets like Linzer cookies and classic Gingerbread, but in this recipe it becomes the protagonist of a thick, creamy and wholesome hot chocolate.
No ready-made mixes: just milk, dark chocolate, cocoa and sugar to obtain an intense, velvety drink ready in less than 10 minutes. Complete everything with whipped cream and a dusting of unsweetened cocoa… and the snack is served.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 2 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for making Hot Chocolate with Cinnamon
- 3 1/3 cups milk (about 800 ml / 27 fl oz)
- 7 oz dark chocolate
- 4 tbsp brown sugar (about 50 g / 1.8 oz)
- 6 tbsp unsweetened cocoa powder (about 30 g / 1 oz — see step for sifted amount)
- 3/4 cup whipped cream (about 200 g / 7 oz)
- ground cinnamon
- nutmeg
Tools for making Hot Chocolate with Cinnamon
- Saucepan
- Whisk
- 4 Cups
How to make Hot Chocolate with Cinnamon
Coarsely chop the dark chocolate.
Pour the milk into a saucepan and warm it without bringing it to a boil.
Add the chopped chocolate, about 4 tbsp (≈20 g) sifted cocoa, the brown sugar, the cinnamon and, if you like, a grating of nutmeg.
Stir with a whisk until you obtain a smooth, lump-free mixture.
Return to the heat and cook for about 5 minutes, stirring continuously, until the hot chocolate is thick and creamy.
Pour into cups, decorate with whipped cream and finish with the remaining cocoa.
Storage
Hot chocolate is best enjoyed freshly made.
If you have leftovers, you can store it in the refrigerator for 1 day in an airtight container and gently reheat it on the stove, adding a splash of milk to restore the right consistency.
Tips
For an even thicker texture, you can add 1 teaspoon of cornstarch or potato starch dissolved in a little cold milk.
Use chocolate with at least 60-70% cocoa for a more intense flavor.
Add the cinnamon gradually to balance the flavor without overpowering the chocolate.
Variations
Sweeter: replace dark chocolate with milk chocolate.
Lactose-free / plant-based: use almond, rice or coconut milk.
Spicier version: add a pinch of ginger or cardamom.
Indulgent version: finish with toasted marshmallows.
FAQ (Questions & Answers)
Can I make it without sugar?
Yes, you can omit it or replace it with honey, maple syrup or agave nectar.
How can I make it thicker?
Add a teaspoon of starch or slightly extend the cooking time.
Can I prepare it in advance?
Better not: the texture is perfect when freshly made.
