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Warm up with this creamy Cinnamon Hot Chocolate made with milk, chocolate chips, condensed milk, and a touch of warm cinnamon. It’s a cozy, easy-to-make drink perfect for chilly nights and holiday gatherings.
There’s hot chocolate, and then there’s this cinnamon hot chocolate.. It’s thick, creamy, rich, and feels like a warm hug in a mug. The touch of cinnamon sets this hot chocolate apart from other recipes and adds a cozy warmth when you need a little extra comfort in a cup.
Serve the hot chocolate with the Ultimate Chocolate Chip Cookie for a delicious treat.
Ingredients
Here are all the recipe ingredients, along with tips and substitutions.
| Ingredients | Why & Tips | Substitutions & Tweaks |
|---|---|---|
| 5 cups whole milk | The base of your hot chocolate — rich and creamy without being too heavy. Warm it gently to prevent scalding. | Substitute 2% milk for a lighter option, or use a mix of whole milk and cream for extra richness. For dairy-free, try oat or coconut milk. |
| ¼ cup Dutch process cocoa powder | Adds deep chocolate flavor and gives the drink that signature dark hue. | Regular unsweetened cocoa powder works fine but may be slightly more bitter — add 1 extra tablespoon of sugar if needed. |
| ¼ cup granulated sugar | Balances the cocoa’s bitterness and enhances the chocolate chips’ sweetness. | Use brown sugar for a deeper caramel note, or try maple syrup for natural sweetness. |
| 1 cup milk chocolate chips | Makes the drink ultra-smooth and adds a lush, milky sweetness. | Swap for semi-sweet or dark chocolate chips for a richer flavor. Use dairy-free chocolate if needed. |
| 1 (14 oz) can sweetened condensed milk | Adds luxurious texture and sweetness without extra cream. | For less sweetness, use half the can or substitute evaporated milk plus 3 tablespoons sugar. |
| 2 teaspoons ground cinnamon | The star spice — warming and fragrant without overpowering. | Try pumpkin pie spice or a pinch of nutmeg for variation. |
| 1 teaspoon vanilla extract | Enhances and rounds out the chocolate flavor. | Almond extract offers a fun twist, or leave it out if you prefer pure chocolate flavor. |
| Pinch of salt | Brings all the flavors into balance and deepens the chocolatey taste. | Use flaky sea salt for a subtle texture surprise. |
| Whipped cream, optional | Creamy, cloud-like finish that melts beautifully into the drink. | Top with marshmallows, frothed milk, or coconut whipped cream. |
| Sprinkle of cinnamon, optional | A finishing touch that signals warmth and aroma with every sip. | Swap for shaved chocolate, nutmeg, or even crushed peppermint for holiday flair. |
How To Make Cinnamon Hot Chocolate
Heat everything together until smooth and steamy, then pour into mugs and top with whipped cream and a sprinkle of cinnamon.
Let me show you how:
- Combine Ingredients: In a large pot, whisk together the milk, cocoa powder, sugar, chocolate chips, sweetened condensed milk, cinnamon, vanilla, and salt.
- Heat and Melt: Place the pot over medium-high heat and cook for 6 to 8 minutes, whisking occasionally, until the chocolate chips are completely melted and the mixture is hot and smooth.
- Ladle: Ladle the hot chocolate into mugs.
- Add Toppings and Enjoy: Add a generous swirl of whipped cream and a light dusting of cinnamon (or any garnish you like). Serve immediately while warm and creamy.
Top Recipe Tips
- Don’t boil too long: Overheating can scald the milk.
- Adjust sweetness: Add more sugar for a sweeter drink, or reduce the condensed milk slightly for less sweetness.
- Add spice: A pinch of cayenne gives it a Mexican hot chocolate kick!
- For a frothier texture: Blend briefly with an immersion blender before serving.
Cinnamon Hot Chocolate
Equipment
- Large Pot
- Mixing spoon
- Ladle
- Measuring cups & spoons
Ingredients
- 5 cups whole milk
- ¼ cup Dutch process cocoa powder
- ¼ cup granulated sugar
- 1 cup milk chocolate chips
- 14 oz can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Whipped cream, optional
- Sprinkle of cinnamon, optional
Instructions
- Place all of the ingredients into a large pot and whisk.
- Cook on the stovetop over medium-high heat for 6–8 minutes, whisking occasionally, until the chocolate chips are fully melted and the mixture begins to come to a soft boil. Do not let it boil vigorously.
- Ladle the hot chocolate into mugs. Top each with a generous swirl of whipped cream and a sprinkle of cinnamon.
- Top each with a generous swirl of whipped cream and a sprinkle of cinnamon. Serve immediately while warm and creamy.
Notes
- Refrigerate: Store leftover hot chocolate in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, stirring often. Do not boil.
- Make ahead: You can prepare the mixture a few hours in advance and keep it warm in a slow cooker on the “keep warm” setting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
After making the hot chocolate, transfer it to a slow cooker and set it to warm to keep it hot and ready to serve to your guests.
I love adding whipped cream and a sprinkle of cinnamon. But some other options include marshmallows, chocolate shavings, or a drizzle of chocolate syrup.
Sure. Make the hot chocolate, then let it cool, and pour it into an airtight container to store in the fridge for up to 3 days.
