Spiced Hot Chocolate

Make your own coffee-shop-worthy drink at home in just 15 minutes with this easy spiced hot chocolate recipe!

Cinnamon and nutmeg add festive flavour, but it's the star anise that makes this warm drink extra special. 

Ingredients and Substitutions

• Dutch-processed Cocoa Powder: has a nice chocolatey flavour and no bitterness. Learn more about this ingredient below. Substitute with instant hot chocolate mix, and don't add any additional sugar to the recipe.
• Light Brown Sugar: can be substituted with white sugar. If you want to use a sugar substitute, like monk fruit, you may need to use less.
• Salt: brings out the flavour of this drink - don't omit it.
• Whole Milk: refers to 3.25% cow's milk, but you can use any milk or milk alternative that you like.
• Vanilla Extract: adds a subtle flavour, but almond extract can be a fun substitution to experiment with!
• Cinnamon Sticks: impart a sweet, earthy flavour without adding grittiness. You can substitute with ground cinnamon, but don't add more than half a teaspoon.
• Star Anise: These star-shaped pods give the hot chocolate its warm, gently licorice-like flavour. If it's new to you, my guide to star anise and how to use it may be helpful.
• Nutmeg adds a comforting, warm, nutty flavour, but a little goes a long way.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Which Cocoa Powder Should You Use?

To make a delicious cup of hot chocolate (or hot cocoa) from scratch, use Dutch-processed cocoa powder.

If you haven't heard of this ingredient before, it might sound fancy. But you may already have it in your pantry!

Many popular brands offer Dutch-processed cocoa powder.

Fry's cocoa powder, well known here in Canada, is Dutch-processed. Hershey's Dutched Cocoa is called Hershey's Special Dark Cocoa. Camino also offers Dutch-processed cocoa powder that is fair-trade and organic.

So what does Dutch-processed mean?

Dutch processing raises the pH of the cocoa to 7 (neutral) or 8 (basic/alkaline), creating a milder (less bitter) flavour and a darker colour.

Using Dutch-processed cocoa powder instead of natural cocoa powder results in a smooth, easy-to-drink beverage. So, be sure to check the label on your cocoa powder.

Variations

• Classic Hot Chocolate: Make a plain version without the spices, as I did in my easy hot chocolate recipe.
• Ginger and Cardamom also work well in this recipe, according to a reader named Renee! I would add a small amount to the recipe and adjust the flavour to your preference.
• Chilli powder adds even more warmth, but use only a tiny pinch! You can try ground chipotle, ancho or (for the brave) cayenne pepper. A little goes a long way!

Tip: If you're buying chilli powder at the grocery store, be sure to read the ingredients. Some seasoning blends (chilli powder) contain oregano and other seasonings, which you don't want in hot chocolate!

What's the Difference Between Hot Cocoa and Hot Chocolate?

While we often use those names interchangeably, hot cocoa and hot chocolate differ in several ways.

Hot chocolate is actually a thick, rich, hot drink made from melted shaved chocolate and whole milk or cream. This drink gets its sweetness from the sugar in the melted chocolate.

Hot cocoa is a thinner hot drink made with cocoa powder, usually sweetened with sugar. You can make it from scratch, like I am here, or from a hot cocoa mix (also known as instant cocoa).

Since this recipe uses cocoa powder, not chocolate, I originally called it a spiced hot cocoa recipe. (Which is accurate!)

However, many readers have reached out to tell me that they would call this a hot chocolate recipe, so I've changed the name.

How Much Sugar Should You Add?

I used a 1:1 ratio of cocoa powder to light brown sugar in this recipe because it creates the sweetness most people want in hot chocolate.

However, when I make this recipe for myself, I add less sugar. Play around with the quantity to find what works best for you.

If you want to try using a sugar alternative like a monk fruit sweetener, add a small amount at a time. I've found that sugar substitutes can be even sweeter than regular sugar.

How to Dissolve Cocoa Powder

Technically, you could just toss all of the ingredients into a pot, mix them, heat it up and call it a day. I did that the first time I tested this recipe, and the result was fine.

However, I noticed on the Fry's cocoa can that they recommend dissolving the cocoa and sugar in a small amount of cold milk before adding the hot milk, so I tried that.

The resulting hot cocoa was smoother and well incorporated. So, if you have time, try the extra step and see if it makes a difference for you.

How to Avoid Skin Forming on the Milk

Once you take your hot chocolate mixture off the heat, you may find that it develops a skin on your milk.

This is normal and happens often when you heat milk up and then let it cool down again without stirring.

To avoid a skin on your hot chocolate mixture, keep stirring it occasionally after you remove the pot from the heat. Keep stirring it here and there as it cools, and you should be able to avoid forming a milk skin.

If your hot chocolate forms a skin on top and the film bothers you, you can skim it off.

Otherwise, just whisk it back into the drink, and it should melt away.

Adding Spices to Your Hot Chocolate

Cinnamon and nutmeg are classic warm spices, and if that's all you have on hand, you can just use those and still have a really nice cup of cocoa.

If you want to change things up, or be a bit more adventurous, here are a few tips:

• Cinnamon sticks add flavour without adding texture.
• If you want to use ground cinnamon, add no more than half a teaspoon.
• The longer you leave the star anise pods in the hot chocolate mixture, the stronger the flavour will be. 15 minutes gives you a mild licorice flavour, while 2 hours (in the fridge!) creates a pleasant but more intense taste.
• Experiment with adding ground chile pepper to your drink (like chipotle or ancho powder), but only add a very tiny amount. The idea is to add warm flavour to the hot chocolate, not blow out your taste buds with spiciness!

No matter which spices you choose to infuse into your drink, be sure to remove and discard the whole spices after 2 hours. Any longer, and your hot chocolate is likely to taste bitter and unpleasant.

The Best Toppings for Hot Chocolate

The best part of hot chocolate is the toppings! Here are some tasty ways to top this warm drink:

• A dollop of whipped cream
• A handful of mini marshmallows
• A dusting of cocoa powder and/or ground cinnamon
• A drizzle of condensed milk

This sweet drink pairs nicely with a salty snack, like roasted chestnuts, popcorn or a cheese ball with crackers. If you'd rather enjoy it with something sweet, I'd recommend peppermint hot chocolate cookies or chocolate shortbread.

Looking for more cozy drink recipes? You'll find more ideas in my collection of 19 non-alcoholic fall drinks.