This cinnamon hot chocolate is rich and chocolaty and tastes like a fancy concoction from a posh café in Paris. Once you see how easy it is to make, you'll never ever ever buy powdered hot cocoa mix again.

a double-wall glass cup with cinnamon hot chocolate and toppings

I always keep semisweet chocolate chips in my pantry, but never thought to use them for hot chocolate. They were usually reserved for my breakfast oats and baking.

That all changed one night when I had a serious craving for hot chocolate, and I mean that-time-of-the-month kind of craving, only to realize I was out of powdered mix. It was late, not a single place was open, not even the Timmies around the corner.

So I heated up some milk, tossed in a few chocolate chips, added sugar and finished it off with a dash of ground cinnamon. The sugar was not a good choice, as it ended up way too sweet, but I could tell I was onto something.

Made a few tweaks and I landed on a version I was ready to test with a friend. She declared it one of the best hot chocolates she’s ever had and loved it so much she refused to wait for the recipe until I posted it on the blog.

Long story short, this is the perfect drink for sweater weather, one you'll want to return to again and again. And if you're feeling adventurous, you can always make it a little more adult and spirited 😊

Ingredient Notes

Here are some useful tips about the ingredients to keep in mind while preparing this hot chocolate.

ingredients for making cinnamon hot chocolate

I prefer semi-sweet chocolate chips, but feel free to use milk or dark chocolate if you like. Baking chocolate works as well, just break it into small pieces before using.
Since the sugar content in chocolate can vary, you might need to adjust the sweetness. I use semi-sweet chips (51% cocoa) and find no need to add extra sugar. Taste the hot chocolate before deciding. If you want full control over sweetness, use unsweetened chips and add sugar to taste.
Whole milk works but if you're craving extra indulgence, use half-and-half. Low-fat, skim, fat-free or non-dairy milk just don’t quite do it here, but choose what works for you.
If you're using vanilla-flavored chocolate chips, you can skip the extract.
A bit of instant coffee or espresso powder is my not-so-secret way of intensifying the chocolate flavor, so don't skip it. I prefer the former.

Instructions

For those who prefer a visual guide to recipes, this section is for you. Scroll down for the detailed version with notes and quantities.

Pour the milk into a saucepan and heat it to a gentle simmer (not a boil). Stir the milk constantly, or it will stick to the pan and burn.

adding semi sweet chocolate chips to the hot milk

Then, reduce the heat to low and add the semi-sweet chocolate chips (or baking chocolate) to the saucepan.

Add instant coffee or espresso powder.

Also, add some ground cinnamon.

To balance the flavors, add a pinch of salt.

And add vanilla extract or vanilla essence.

whisking all the hot chocolate ingredients together

After adding all of the ingredients, whisk until the chocolate is fully dissolved. Remove from the heat and pour into a cup.

adding toppings to the cinnamon hot chocolate

Enjoy with your favorite toppings!

If you're a fan of cozying up with a warm cup of hot chocolate on chilly days like I am, try my other hot chocolate recipes too. They're perfect for switching things up and adding a little variety to your winter treat repertoire.

Top Tips

For a creamier consistency, half-and-half is my go-to, but if you’re looking for a lower-calorie option, use a cornstarch (cornflour) slurry. Mix 1 teaspoon of cornstarch with 2 tablespoons of cold milk and stir until the clumps dissolve. Then add this mixture to your simmering hot chocolate and stir for a couple of minutes or until your drink thickens up.
Use good quality chocolate! I can't stress this enough. If you're using semi-sweet chocolate, go for one with a higher cocoa percentage, ideally between 45% and 60%.
Toppings are where you can really get creative. Mini marshmallows, whipped cream, sprinkles, chocolate sauce, caramel sauce, or even chocolate shavings, whatever you’re into.
If in a hurry, you can make this cinnamon hot cocoa in the microwave. Heat the milk in three 30-second bursts and stir after each – that’s 90 seconds total. Don’t try to heat it all at once or you'll end up with an overflowed mess. Once the milk is heated, stir in the rest of your ingredients until the chocolate fully dissolves. Then pop it back in the microwave for another 30 seconds, stir again and enjoy. And definitely don’t leave the microwave unattended!

Cinnamon Hot Chocolate

By Nelo

5 from 11 votes

Prep: 5

Cook: 5

This cinnamon hot chocolate is rich and chocolaty and tastes like a fancy concoction from a posh café in Paris. Once you see how easy it is to make, you'll never ever buy powdered hot cocoa mix again.

Save Pin

Servings: 1 mug

Ingredients

▢ 1 cup (237 ml) whole milk - (Note A)
▢ ¼ cup (56 g) semi-sweet chocolate chips - or chopped semi-sweet baking chocolate (Note B)
▢ ¼ teaspoon instant coffee - or espresso powder
▢ ⅛ teaspoon ground cinnamon
▢ 1 pinch salt - about 1/16 teaspoon
▢ ⅛ teaspoon vanilla extract
▢ sugar - optional (Note C)

Instructions

Pour the milk into a saucepan and heat it over medium until it starts to simmer. Be sure to stir constantly so it doesn’t stick to the bottom of the pan.
Once it’s simmering, lower the heat and add the semi-sweet chocolate chips. Stir for a couple of minutes until the chocolate begins to melt.
Add the instant coffee, cinnamon, a pinch of salt, and vanilla extract. Stir everything together until well combined. Then taste and add sugar if you feel the need.
Once everything’s mixed, take it off the heat and pour into your favorite mug. If it looks a little grainy or if you're making a larger batch, feel free to strain it through a fine mesh sieve.
Add your favorite toppings (see Note D for ideas) or enjoy it as is – it’s perfect either way!

Ingredient & Recipe Notes

Note A: Milk - Whole milk works well, but if you’re in the mood for extra creaminess, go with half-and-half. Low-fat, skim, fat-free, or non-dairy milk just don’t give you the same richness, but use what works for you.

Note B: Chocolate Chips - I prefer semi-sweet chocolate chips, but you can use milk or dark chocolate instead if you like. Baking chocolate also works, just chop/break it up into small pieces first.

Note C: Sugar - Since the sugar content in chocolate can vary, you might need to adjust the sweetness. I use semi-sweet chips (51% cocoa) and find no need to add extra sugar. Taste the hot chocolate before deciding. For more control, use unsweetened chips and add sugar to taste.

Note D: Toppings - mini marshmallows, whipped cream, mini chocolate chips (milk, dark, or white), chocolate or rainbow sprinkles, crushed peppermints, chocolate truffles, cinnamon sticks, chocolate or caramel sauce or syrup and chocolate shavings are all good choices.