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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.
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.
