Is there anything better than a warming, comforting cup of hot chocolate on a cold and rainy day? Now you can make your own with just three simple ingredients – no cocoa mixes required! This real hot chocolate with cinnamon is rich, creamy and full of comforting flavours. Top with whipped cream and marshmallows for the perfect cold weather or Easter treat!
Why you’ll love this recipe
- Quick and easy. Got some leftover chocolate in your fridge or pantry? Learn how to make hot chocolate without cocoa powder, using just 3 simple ingredients. All you need is a pan, a whisk and 5 minutes!
- Whether you are curling up on the couch, spending time with friends or enjoying an Easter brunch, this recipe adds a delicious homemade touch to your dessert menu. Enjoy it with some homemade hot cross buns or chocolate snow cookies.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
Ingredient notes
You’ll only need these three simple ingredients to make a delicious cup of hot chocolate! Plus any sugar or toppings you desire.
- Milk of choice. Full cream cow’s milk produces a lovely, creamy hot chocolate, but you can also use your favourite plant based milk of choice, if preferred.
- Chocolate. Choose dark or milk chocolate, depending on your preferred flavour intensity. The quality of the chocolate you choose will affect the final flavour, so choose a good quality chocolate!
- Cinnamon. A cinnamon stick is added while the milk is heating, to infuse a light cinnamon flavour into the milk.
Enjoy your hot chocolate on its own, or make it even more enticing by adding;
- Sugar. For a little extra sweetness, add sugar to taste.
- Whipped cream.
- Marshmallows.
- Grated chocolate or chocolate syrup. For garnishing.
Step by step instructions
It’s so easy to make real hot chocolate. You’ll find the recipe below, but here are the basics;
- Add the milk and cinnamon to a saucepan and bring the milk to a scalding hot temperature (be careful not to boil the milk, or the end result will be grainy). If using sugar, whisk in your desired amount.
- Turn off the heat and whisk through the melted chocolate (just microwave the chopped chocolate in 20-30 second intervals on medium heat, stirring after each time, until melted) whisking until combined. The melted chocolate will blend into the milk perfectly, giving you a smooth, creamy finish.
- Add any extras like whipped cream or marshmallows and enjoy hot!
Expert tips
- How to store leftover hot chocolate – let it cool to room temperature and then store it in the fridge for 3-4 days. To re-heat, add the leftovers to a saucepan and whisk over low heat until hot and steamy (but not boiling)
- Don’t boil the milk! Boiled milk will make the final result grainy. You want it to be scalding hot and a little foamy around the edges, without bubbling.
- Use a good quality chocolate, it will make all the difference in the end result. If you use a sweeter chocolate, you may not need to use sugar at all. You can always add it to taste at the end, if needed.
- The intensity of the chocolate flavour will depend on the type of chocolate that you use. If you prefer a stronger flavour, you may like to use a dark chocolate around 70-80%. For a milder flavour, use milk chocolate.
- Flavour variations; add some vanilla, peppermint essence or or a tablespoon of Nutella for extra indulgence!
- This recipe makes two serves. But you can easily multiply the quantities for more serves.
FAQs
Real hot chocolate will last for 3-4 days when refrigerated. Just store it in a glass jar or airtight container, ready to re-heat when needed.
This homemade hot chocolate only contains three ingredients, and the most important ingredient is the chocolate- so be picky! Use dark, milk or bittersweet chocolate. Dark chocolate will lend a more intense chocolate flavour, where milk chocolate will be sweeter and less intense. Choose a good quality chocolate for the best results.
Related recipes
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Real hot chocolate with cinnamon
Ingredients
- 2 cups whole milk
- 2 cinnamon sticks
- 150 grams dark or milk chocolate (approx 1 cup), chopped
To serve (optional)
- sugar optional, to taste
- whipped cream for topping
- marshmallows
- chocolate syrup or shavings
Instructions
- Place the milk and cinnamon sticks (and a little sugar, if you are adding it) into a saucepan over low heat and slowly bring to a scalding hot temperature (steaming and lightly foamed without boiling). The cinnamon will infuse into the milk during this time. Turn off the heat.
- While the milk is heating, add the chopped chocolate to a heat proof bowl and heat in the microwave on medium heat in 20-30 second intervals, stirring each time. When the chocolate has completely melted, whisk it into the hot milk until incorporated and smooth.
- Add the hot chocolate into mugs and add sugar to taste. Top with whipped cream, marshmallows and a sprinkle of ground cinnamon. Enjoy hot. This recipe can be easily multiplied for more people and any leftovers can be stored in the fridge for later use.
Notes
- Don’t boil the milk. Allow the milk to become scalding hot, without boiling. Boiling the milk will make it grainy. You want it to have small foamy bubbles on the sides of the pan, without boiling.
- Add a little sifted cocoa if you prefer a stronger hot chocolate.
- Use a good quality chocolate, it will make all the difference in the end result. If you use a sweeter chocolate, you may not need to use sugar at all. You can always add it to taste at the end, if needed.
- The intensity of the chocolate flavour will depend on the type of chocolate that you use. If you prefer a stronger flavour, you may like to use a dark chocolate around 70-80%. For a milder flavour, use milk chocolate.
- Leftovers can be stored in the fridge and gently re-heated on the stove or in the microwave.
- This recipe makes two serves. The recipe can be easily multiplied for more serves.
Nutrition
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Update notes: This recipe was originally published in March 2019, but was re-published with new information and photos in March 2021.
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