Warm up with a velvety Cinnamon Hot Chocolate made from milk, cocoa, chocolate chips, and sweetened condensed milk, all finished with a comforting hint of cinnamon. This easy, indulgent drink is perfect for cold evenings and cozy get-togethers.
This cinnamon hot chocolate is thick, creamy, and deeply chocolatey — the kind of drink that feels like a warm hug. Ground cinnamon brings a subtle, aromatic warmth that elevates the flavor and makes each sip extra comforting.
For an extra-tasty pairing, serve this hot chocolate with a classic chocolate chip cookie.
Ingredients
Below are the ingredients with brief notes and suggested substitutions to help you customize the recipe.
| Ingredients | Why & Tips | Substitutions & Tweaks |
|---|---|---|
| 5 cups whole milk | The creamy base — warm gently to avoid scalding. | Use 2% for a lighter drink, or mix with cream for extra richness. Oat or coconut milk works for dairy-free versions. |
| ¼ cup Dutch-process cocoa powder | Gives deep chocolate flavor and a dark, rich color. | Regular unsweetened cocoa also works; add an extra tablespoon of sugar if needed. |
| ¼ cup granulated sugar | Balances cocoa’s bitterness and enhances sweetness. | Swap for brown sugar for caramel notes or use maple syrup for natural sweetness. |
| 1 cup milk chocolate chips | Makes the drink smooth and luxuriously milky. | Use semi-sweet or dark chips for bolder chocolate, or dairy-free chocolate chips as needed. |
| 1 (14 oz) can sweetened condensed milk | Adds creamy body and sweetness without extra cream. | Use half the can for less sweetness, or substitute evaporated milk plus 3 tablespoons sugar. |
| 2 teaspoons ground cinnamon | The warming spice that defines this recipe. | Try a pinch of nutmeg or pumpkin pie spice for variation. |
| 1 teaspoon vanilla extract | Enhances and rounds the chocolate flavors. | Almond extract can be used sparingly for a different twist. |
| Pinch of salt | Balances flavors and deepens chocolate taste. | Finish with flaky sea salt for a subtle crunchy contrast. |
| Whipped cream, optional | A creamy topper that melts into the drink. | Top with marshmallows, frothed milk, or coconut whipped cream. |
| Sprinkle of cinnamon, optional | A fragrant finishing touch for aroma and warmth. | Substitute shaved chocolate, nutmeg, or crushed peppermint for the holidays. |
How To Make Cinnamon Hot Chocolate
Combine the ingredients, heat until smooth and steaming, then serve with whipped cream and a dusting of cinnamon.
Instructions:
- Combine ingredients: In a large pot, whisk together the milk, cocoa powder, sugar, chocolate chips, sweetened condensed milk, cinnamon, vanilla, and a pinch of salt.
- Heat and melt: Place the pot over medium-high heat and cook for about 6–8 minutes, whisking occasionally, until the chocolate chips are fully melted and the mixture is hot and smooth. Watch closely so the milk doesn’t scorch.
- Ladle: Ladle the hot chocolate into mugs.
- Top and serve: Add a generous swirl of whipped cream and a light dusting of cinnamon, then serve immediately while warm and creamy.
Top Recipe Tips
- Don’t boil too long: Overheating can scald the milk and change the texture.
- Adjust sweetness: Increase sugar or condensed milk for a sweeter drink, or reduce the condensed milk for less sweetness.
- Add spice: A pinch of cayenne adds a subtle Mexican hot chocolate kick.
- For frothier texture: Pulse briefly with an immersion blender before serving.
Cinnamon Hot Chocolate
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Equipment
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Large pot
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Mixing spoon or whisk
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Ladle
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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
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Place all ingredients into a large pot and whisk until combined.
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Cook over medium-high heat for 6–8 minutes, whisking occasionally, until the chocolate chips are fully melted and the mixture is hot and beginning to steam. Avoid a vigorous boil.
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Ladle into mugs, top with whipped cream and a sprinkle of cinnamon, and serve immediately while warm.
Notes
- Refrigerate: Store leftovers 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: Prepare the mixture a few hours early and keep warm in a slow cooker on the “keep warm” setting.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Recipe FAQs
After making the hot chocolate, transfer it to a slow cooker and set it to low or “keep warm” to keep it ready to serve.
Whipped cream and a sprinkle of cinnamon are classic. You can also add marshmallows, chocolate shavings, or a drizzle of chocolate syrup.
Yes. Cool the hot chocolate, store in an airtight container in the refrigerator for up to 3 days, and reheat gently when ready to serve.
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