Hot Chocolate Recipe – Almond & Cinnamon Indian-Style Drink

Last Updated on 6 months ago by Neha Deshmukh

Hot Chocolate Recipe – Almond & Cinnamon Indian-Style Drink

Introduction

There’s just something about a warm mug of hot chocolate that feels like a hug, isn’t there? Especially when the weather turns chilly! I’ve always loved experimenting with flavors, and this Indian-inspired hot chocolate is one of my absolute favorites. It’s a little different, a little cozy, and packed with warming spices. It’s the perfect treat to make on a quiet evening, or to share with loved ones. Let’s get brewing!

Why You’ll Love This Recipe

This isn’t your average hot chocolate. We’re taking the classic comfort drink and giving it a delightful Indian twist with almond powder, cinnamon, and a touch of nutmeg. It’s incredibly easy to make – ready in under 5 minutes! – and it’s wonderfully comforting. Plus, the subtle spices add a depth of flavor that’s just so satisfying.

Ingredients

Here’s what you’ll need to create this cozy drink:

• 1 cup milk (about 240ml)
• 2 tbsp chocolate chips (about 20g)
• 1 tbsp honey (about 15ml)
• 2 tbsp almond powder (about 15g)
• A pinch of cinnamon
• A pinch of nutmeg

Ingredient Notes

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

• Almond Powder: This is where the Indian influence really shines. Almonds are frequently used in Indian sweets and drinks for their rich flavor and texture. It adds a lovely nutty undertone to the hot chocolate. You can find almond powder (badam powder) at most Indian grocery stores, or easily make your own by grinding blanched almonds.
• Cinnamon: A warming spice used in countless Indian desserts and drinks. It adds a beautiful aroma and a touch of sweetness. I prefer Ceylon cinnamon for its delicate flavor, but any cinnamon will work!
• Nutmeg: Just a pinch of nutmeg adds a subtle warmth and complexity. It complements the cinnamon and chocolate beautifully. Don’t skip it!

Step-By-Step Instructions

Alright, let’s make some hot chocolate! It’s super simple, I promise.

1. Pour the milk into a small saucepan. Add the chocolate chips.
2. Place the saucepan over low heat. Stir continuously until the chocolate is completely melted. We don’t want any lumps!
3. Once the chocolate is melted and everything is smooth, remove the saucepan from the heat.
4. Now, stir in the honey, almond powder, cinnamon, and nutmeg. Whisk everything together really well until it’s all nicely combined.
5. For an extra smooth texture, strain the mixture through a fine-mesh sieve into your favorite mug. This gets rid of any tiny bits of almond powder.
6. Serve immediately and enjoy!

Expert Tips

A few little things I’ve learned over the years…

• Don’t overheat the milk! Low and slow is the way to go to prevent scorching.
• If you don’t have a whisk, a fork works just fine for mixing.
• Straining is optional, but it really does make a difference in the texture.

Variations

Want to customize your hot chocolate? Here are a few ideas:

• Spice Level: Mildly Spiced: If you like a bit more kick, add a tiny pinch of cardamom or ginger along with the cinnamon and nutmeg.
• Sweetness Level: Adjustable: Feel free to adjust the amount of honey to your liking. You could also use maple syrup or sugar instead.
• Festival Adaptations: Winter Solstice/Christmas: My family loves adding a star anise to the saucepan while heating the milk for a festive, warming aroma during the holidays. Remove before serving!

Serving Suggestions

This hot chocolate is wonderful on its own, but here are a few ideas to make it extra special:

• Top with a sprinkle of cinnamon or cocoa powder.
• Add a dollop of whipped cream (or coconut whipped cream for a vegan option!).
• Serve with a side of biscotti or shortbread cookies for dipping.

Storage Instructions

This hot chocolate is best enjoyed immediately. However, if you happen to have leftovers (unlikely, I know!), you can store it in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave, stirring frequently. It might separate slightly, so give it a good whisk before serving.

FAQs

Got questions? I’ve got answers!

• Is this hot chocolate suitable for kids? Absolutely! Just make sure the milk isn’t too hot before serving. You can also reduce the amount of honey if you prefer.
• Can I use a different type of milk? Definitely! Almond milk, oat milk, or soy milk all work beautifully for a vegan option. Whole milk will give you the richest flavor, but any milk will do.
• What’s the best type of chocolate to use for this recipe? I prefer using dark chocolate chips (around 50-70% cacao) for a richer flavor, but milk chocolate chips will also work.
• Can I make this hot chocolate ahead of time? It’s best fresh, but you can prepare the spiced milk mixture ahead of time and store it in the fridge. Then, just heat it up and add the chocolate chips when you’re ready to serve.
• How can I adjust the thickness of the hot chocolate? If you want a thicker hot chocolate, add a little more almond powder. For a thinner hot chocolate, add a splash more milk.