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Stay warm this winter with homemade cinnamon hot chocolate! With vanilla, semisweet chocolate, and toasty cinnamon, this cocoa is rich, creamy, chocolatey, and beyond delicious. This is one of my favorite recipes for holiday parties, winter brunches, and snowy adventures!

A grey mug of cinnamon hot chocolate with a marshmallow on a wood table next to cinnamon sticks, a plaid linen, a gold teapot, pine branches, and a white bowl of marshmallows.

It’s been cloudy, rainy, and chilly for days and I am in total bliss. So naturally, I’ve been leaning into the season with my favorite Winter indie Spotify playlist and hot drinks like Norwegian mulled wine, these boozy ginger tea hot toddies, and hot chocolate.

I genuinely think homemade hot chocolate is an elite beverage. It’s one of my go-tos for winter brunches, snowshoeing adventures, cookie exchanges, and Christmas morning. Like, who doesn’t get excited about a hot chocolate buffet situation?

But, I have opinions when it comes to hot chocolate. First off, it must be made with milk, never water! Also it should be chocolatey and creamy but not too thick. (Unless it’s Spanish hot chocolate, of course.) But in this case, we’re going with a classic recipe that I’ve been working on ever since I was in culinary school. I’ve tried it with different ratios, spices, and chocolates but this is the one I come back to time-after-time.

This recipe is the ultimate mix of creamy, decadent, and extra special thanks to a dash of cinnamon! It’s completely unreal. Save this one for your next get-together and stay cozy friends!

Use a mix of cocoa & chocolate

White and brown bowls of cocoa powder, milk, semisweet chocolate, sugar, salt, cinnamon, and vanilla on a beige counter.

In this recipe, I like to use a mix of unsweetened Dutch process cocoa powder and semisweet chocolate. The cocoa adds intense chocolate flavor without too much sugar, but the chocolate adds extra creaminess and richness. You’ll also need whole milk, granulated sugar, vanilla extract, cinnamon, and Morton’s Kosher salt.

How to make this recipe

Six steps on how to make cocoa. In photo 1, milk, sugar, and cocoa is in a silver pot. In photo 2, the mixture is being whisked. In photo 3, a white bowl of chocolate is being poured into the pot. In photo 4, the chocolate is melting in the milk. In photo 5, cinnamon is in the pot. In photo 6, the cocoa is mixed together.
Add the milk, sugar, and cocoa powder to a saucepan & whisk over medium heat until there are no more lumps. Remove the pot from the heat and add the chocolate. Stir until smooth and add the vanilla extract, cinnamon, & salt. Whisk until well-combined and enjoy!

Don’t let the milk come to a full simmer. You want to heat the milk just until it’s hot and has a few bubbles on top. If the milk is too hot, the chocolate will seize and make the texture grainy instead of creamy and smooth.

A hand pouring a small white pot of cinnamon hot chocolate into a grey mug on a wood table next to two mugs of hot chocolate, pine branches, a gold pot, and a plaid linen.

Storing & make-ahead

To store leftovers, first make sure it’s completely cool. Then, pour the hot chocolate into an airtight container and refrigerate it for up to 3 days.

To reheat the hot chocolate, you can either microwave it or heat it on the stove. Microwave individual mugs in 30 second increments until it’s hot. Or, to heat it on the stove, rewarm the hot chocolate over medium-low heat, stirring often, until it’s hot.

Place a sheet of beeswax wrap or plastic wrap on the surface of the hot chocolate before storing it. Otherwise, the top of the hot chocolate will develop a thick film!

Slow cooker instructions

You can also make cinnamon hot cocoa in the slow cooker to keep it warm for a party!

  1. Whisk the milk, sugar, and cocoa powder in the bowl of a slow cooker. Add the chocolate, vanilla, cinnamon, and salt.
  2. Cook on LOW for 4-6 hours, or until it’s nice and hot.
  3. Stir every 30 minutes or so to make sure the chocolate doesn’t burn. Enjoy!

If you’re serving this hot chocolate at a party or get-together, set up a hot chocolate bar! Add bowls of marshmallows, whipped cream, candies, chocolates, and other add-ons and let your friends make their own hot chocolate creation.

A woman's hands holding a grey mug of cinnamon cocoa on a wood table next to another mug of cocoa, white bowl of marshmallows, and pine branch.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 1 vote

Vanilla Cinnamon Hot Chocolate

Yield: 4 mugs
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Stay warm this winter with homemade cinnamon hot chocolate! With vanilla, semisweet chocolate, and toasty cinnamon, this cocoa is rich, creamy, chocolatey, and beyond delicious. This is one of my favorite recipes for holiday parties, winter brunches, and snowy adventures!
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Ingredients

  • 4 cups whole milk (960 milliliters)
  • 1/4 cup unsweetened cocoa powder (28 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 4 ounces semisweet chocolate, finely chopped (113 grams)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of Kosher salt
  • Marshmallows or whipped cream, for serving

Equipment

Instructions 

  • Combine the milk, cocoa powder, and sugar in a large saucepan. Cook over medium heat, whisking until the sugar is dissolved and the cocoa powder is thoroughly combined.
  • Heat the milk mixture until it's hot and there are just a couple of small bubbles on the surface (don't let it come to a simmer). Remove the pan from the heat and add the chopped chocolate. Let it sit for about 2 minutes.
  • Whisk the chocolate into the milk until it's smooth and creamy. Add the vanilla extract, cinnamon, and salt. Stir until the hot chocolate is thoroughly combined.
  • Ladle the hot chocolate into 4 mugs. Top with marshmallows or whipped cream and enjoy!

Notes

Splurge on high-quality semisweet chocolate. Since it’s the main flavor in this recipe, you want it to be good!
If you use non-dairy milk, make sure it’s unsweetened. Otherwise, it might end up being too sweet with the addition of sugar and chocolate.
Use a rubber whisk to mix everything together. Metal whisks can damage the surface of your saucepan.
Heat the milk low-and-slow. Otherwise, the chocolate can seize and end up grainy instead of smooth.
For 1 serving, use:
  • 1 cup whole milk (240 milliliters)
  • 1 Tablespoon cocoa powder (7 grams)
  • 1 Tablespoon sugar (13 grams)
  • 1 ounce semisweet chocolate (28 grams)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Small pinch of salt
Cuisine: American
Course: Drinks
Author: Sara Lynn Hunt Broka
Serving: 1cup, Calories: 346kcal, Carbohydrates: 44.9g, Protein: 10.1g, Fat: 17.2g, Saturated Fat: 10g, Cholesterol: 24mg, Sodium: 141mg, Potassium: 538mg, Fiber: 3.8g, Sugar: 41g, Calcium: 298mg, Iron: 2mg
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