Ultimate Dark Chocolate & Cinnamon Hot Chocolate Recipe

Last Updated on 2 months by Neha Deshmukh

Ultimate Dark Chocolate & Cinnamon Hot Chocolate Recipe

Hello friends! There’s just something about a warm, comforting mug of hot chocolate, isn’t there? Especially when the evenings get a little chilly. I’ve been perfecting this dark chocolate and cinnamon hot chocolate recipe for ages, and honestly, it’s become my go-to for cozy nights in. It’s rich, subtly spiced, and so easy to make. Let me share it with you!

Why You’ll Love This Recipe

This isn’t your average hot chocolate. The dark chocolate gives it a lovely depth of flavour, while the cinnamon adds a warm, inviting spice. Plus, a touch of honey balances everything beautifully. It’s a little bit fancy, a whole lot comforting, and ready in under 10 minutes. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to create this little bit of heaven:

• 1 cup milk (240ml)
• 2 tbsp dark chocolate chunks (approximately 30g)
• 1 small cinnamon piece (about 2-3 inches)
• 1 tsp honey (approximately 7g)
• 0.5 tbsp brown sugar (approximately 5g)
• 0.5 tsp vanilla essence (approximately 2.5ml)

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

Dark Chocolate Choices

The quality of your dark chocolate really shines through here. I prefer using a dark chocolate with around 70% cocoa content – it’s rich without being too bitter. But feel free to experiment! Chocolate with 50-85% cocoa will work beautifully.

Cinnamon Varieties – Ceylon vs. Cassia

I usually use a cinnamon stick for this recipe, as it imparts a lovely subtle flavour. You can use either Ceylon cinnamon (often called “true cinnamon”) or Cassia cinnamon. Cassia is more common and has a stronger, spicier flavour. Ceylon is milder and more delicate.

The Role of Honey in Flavor & Texture

Honey isn’t just about sweetness. It adds a beautiful floral note and helps create a slightly smoother texture. You can substitute with maple syrup if you prefer, but honey is my favourite!

Milk Options – Dairy & Non-Dairy

Any milk works wonderfully! I typically use full-fat milk for extra richness, but feel free to use skim milk, almond milk, oat milk, or your favourite plant-based alternative. Just keep in mind that different milks will affect the final flavour and creaminess.

Step-By-Step Instructions

Alright, let’s get to the good stuff!

1. First, pour the milk into a saucepan. Add the dark chocolate chunks, cinnamon piece, honey, and brown sugar.
2. Now, place the saucepan over medium heat. Gently heat the mixture, stirring constantly. You want to see it reach a gentle boil – little bubbles forming around the edges.
3. Keep stirring! This is important to melt the chocolate and dissolve the honey and sugar properly. Don’t let it scorch on the bottom.
4. Once everything is melted and combined, reduce the heat to low and let it simmer for 2-3 minutes. This allows the flavours to really meld together. The kitchen will smell amazing right about now!
5. Remove the saucepan from the heat. Stir in the vanilla essence.
6. Finally, pour your gorgeous dark chocolate and cinnamon hot chocolate into a mug and enjoy immediately!

Expert Tips

Want to take your hot chocolate game to the next level? Here are a few of my favourite tricks:

Achieving the Perfect Chocolate Melt

Low and slow is the key! Don’t crank up the heat, or you risk burning the chocolate. Constant stirring is your friend.

Controlling the Sweetness Level

Adjust the amount of honey or brown sugar to your liking. Start with the amounts listed in the recipe and add more if you prefer a sweeter drink.

Enhancing the Cinnamon Flavor

For a more intense cinnamon flavour, you can gently crush the cinnamon stick before adding it to the saucepan.

Variations

This recipe is a great base for experimentation!

Vegan Hot Chocolate Adaptation

Simply swap the dairy milk for your favourite plant-based milk (almond, oat, or soy work well) and ensure your dark chocolate is vegan-friendly.

Spice Level – Adding a Pinch of Chili

My friend, Priya, loves adding a tiny pinch of chili powder to her hot chocolate for a little kick. It’s surprisingly delicious!

Festival Adaptations – Winter Holiday Hot Chocolate

During the holidays, I love adding a star anise to the saucepan along with the cinnamon. It adds a festive, warming aroma.

Serving Suggestions

This hot chocolate is wonderful on its own, but a few toppings can make it extra special.

• A dollop of whipped cream (or coconut whipped cream for a vegan option)
• A sprinkle of cocoa powder
• A few mini marshmallows
• A dusting of cinnamon

Storage Instructions

Hot chocolate is best enjoyed fresh, but if you happen to have leftovers, you can store it in an airtight container in the refrigerator for up to 24 hours. Gently reheat on the stovetop or in the microwave, stirring frequently.

FAQs

Let’s answer a few common questions:

What type of dark chocolate is best for hot chocolate?

I recommend a dark chocolate with 70% cocoa content, but anything between 50-85% will work. Choose a chocolate you enjoy eating on its own!

Can I use cinnamon powder instead of a cinnamon piece?

You can! Use about ¼ – ½ teaspoon of ground cinnamon. However, a cinnamon stick imparts a more subtle and nuanced flavour.

Is it possible to make this hot chocolate ahead of time?

You can make the hot chocolate base ahead of time and store it in the refrigerator. Just reheat gently before serving.

How can I adjust the thickness of the hot chocolate?

If you prefer a thicker hot chocolate, add a teaspoon of cornstarch mixed with a tablespoon of cold milk to the saucepan during the simmering stage.

What are some good toppings for this dark chocolate hot chocolate?

Whipped cream, marshmallows, cocoa powder, cinnamon, or even a sprinkle of sea salt are all fantastic options!