Make your own coffee-shop-worthy drink at home 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.
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Recipe Highlights
- Servings: 2 people
- Time Commitment: 15 minutes prep + 10 minutes simmer
- Effort Required: Very easy: whisk, simmer, and serve.
- Special Equipment: Medium saucepan & whisk
- Ingredient Complexity: Simple pantry staples with Dutch-processed cocoa powder and warm spices
- Dietary Notes: Vegetarian
Ratio, mix and method is prefect! I let sit in the fridge for 2 hours and quite like the strength. I also added some ginger and cardamom as they are my favourite additions to hot drinks. - Renee
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Cook's Notes
When the temperature drops, I find myself longing for those indulgent drinks from Starbucks and Tim Hortons.
You know, the Caramel Brûlé Lattes and Candy Cane Hot Chocolates that make fall and winter feel cozy.
But I wanted something I could make at home that captured that same holiday magic, with way less sugar.
That's how this spiced hot chocolate was born. (Ok, technically, it's hot cocoa, but I'll explain the difference later!)
For the spice blend, I chose flavours that instantly evoke Christmas for me.
Cinnamon was the obvious starting point since it's a classic pairing with chocolate.
Star anise, which we use in soup broths, hot apple cider, and Caribbean sorrel at home, brings that perfect cold-weather holiday warmth.
A touch of nutmeg rounds everything out, though be careful, a little goes a long way.
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 cows' milk, but you can use your favourite dairy-free milk instead.
- Vanilla Extract adds a subtle flavour, but almond extract can be a fun substitution to experiment with! Otherwise, you can't omit this.
- Cinnamon Sticks impart a sweet, earthy flavour without adding grittiness to your drink. You can substitute with ground cinnamon, but don't add more than half a teaspoon.
- Star Anise Pods are a beautiful anise-flavoured spice that adds depth to this recipe. If you don't like licorice or anise flavours, omit it.
- 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.
Please note: Cinnamon sticks and star anise pods are not edible. These should be removed before serving the drink.
Variations
- 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.
- Chile Powder adds even more warmth to this recipe, but be sure to only use 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. There are seasoning blends (chilli powder) that contain oregano and other seasonings, which is not what you want for hot chocolate!
Which Cocoa Powder Should You Use?
To make a delicious cup of hot chocolate (or hot cocoa) from scratch, you need to use Dutch-processed cocoa powder.
If you haven't heard of this ingredient before, it might sound fancy. But there's a good chance that you already have this in your pantry!
Many popular brands offer a Dutch-processed variety of cocoa powder.
Fry's cocoa powder, which is well-known here in Canada, is Dutch-processed. Hershey's Dutched Cocoa is called Hershey's Special Dark Cocoa. Camino also has a Dutch-processed cocoa powder, which 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), which creates a mild (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.
What's the Difference Between Hot Cocoa and Hot Chocolate?
While we often use those names interchangeably, there are several differences between hot cocoa and hot chocolate.
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 from cocoa powder, which is usually sweetened with sugar. You can either make it from scratch, like I am here, or you can make it from a hot cocoa mix (otherwise known as instant cocoa).
Since this recipe is made with cocoa powder and 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 ratio of 1:1 for the cocoa powder and light brown sugar in this recipe because it creates the amount of sweetness that most people will want from 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 more sweet 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 the time, try following the extra step and see if it makes a difference to 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 getting a skin on your hot chocolate mixture, be sure to continue stirring it occasionally after you remove the pot from the heat. Keep giving it a stir here and there as it cools down, and you should be able to avoid forming a milk skin.
If your hot chocolate does form 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 to the drink.
- 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 will give you a mild licorice flavour, whereas 2 hours (in the fridge!) will create 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 tastebuds with spiciness!
Regardless of which spices you choose to infuse into your drink, be sure to remove and discard the whole spices after the 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.
Love trying unique drink recipes? Try this creamy and refreshing avocado shake!
❋ Recipe ❋
Spiced Hot Chocolate
Ingredients
- 2 tablespoons Dutch-processed cocoa powder
- 2 tablespoons light brown sugar
- 1 pinch salt
- 2 cups whole milk, or your preferred milk, cold
- ½ teaspoon vanilla extract
- 2 cinnamon sticks
- 2 star anise pods
- ⅛ teaspoon ground nutmeg, or freshly grated
Instructions
- Place a small saucepan on the counter. Add cocoa powder, sugar and salt. Stir to combine.
- Add 2 tablespoon of cold milk and whisk until the cocoa powder is dissolved.
- Add the remaining milk to the pot. Place the saucepan over medium heat and whisk the mixture.
- Add the remaining ingredients, stir, and simmer gently over medium heat. Stir often, for about 10 minutes. Remove saucepan from heat.
- For a mild flavour, immediately remove and discard whole spices and serve. For a stronger flavour, allow mixture to cool before placing in the fridge for 1-2 hours. Then, take the mixture out of the fridge, remove and discard the whole spices, and reheat the hot chocolate before serving.
- Garnish cups of hot chocolate as desired and refrigerate unused portions promptly.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Notes
-
- 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 cows' milk, but you can use your favourite dairy-free milk instead.
-
- Vanilla Extract adds subtle flavour, but almond extract can be a fun substitution to experiment with! Otherwise, you can't omit this.
-
- Cinnamon Sticks impart a sweet earthy flavour without adding grittiness to your drink. You can substitute with ground cinnamon, but don't add more than half a teaspoon.
-
- Star Anise Pods are a beautiful anise-flavoured spice that adds depth to this recipe. If you don't like licorice or anise flavours, omit it.
-
- Nutmeg adds a comforting warm nutty flavour, but a little goes a long way.
-
- Ginger and Cardamom also work well in this recipe. Add a small amount to the recipe and adjust the flavour to your preference.
-
- Chile Powder adds even more warmth to this recipe, but be sure to only use a tiny pinch! You can try ground chipotle, ancho or cayenne pepper. A little goes a long way!
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Private Notes
Have you made this recipe?
Let us know how it turned out!This recipe was originally published in 2020. It has since been edited and republished.
More Holiday Recipes
Shareba is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and more than 15 years of experience in food media.
On In Search of Yummy-ness, she shares easy seasonal comfort food recipes inspired by global flavours. Learn more →
Peggy says
Easy to make and so delicious.
Shareba Abdul says
I'm glad the recipe worked for you!
Ben says
It was so tasty! 5 stars ✨
Shareba Abdul says
Thank you!! I'm happy that you enjoyed it!
Casey says
Probably one of the most comforting drinks I’ve made before. I’d definitely say you need the actual ingredients, and not the substitutions unless you want to be mucking around with taste preferences tho. Despite that, definitely a treat I’d recommend!
Shareba says
Hi Casey, I'm so glad that you enjoyed the recipe! And yes, I agree with you. Honestly, I add the substitutions because it feels like something that recipe developers "have" to add these days, but I don't love it because if you use a substitution, you're not making the recipe the way I intended it to be made. It's something that I wrestle with all of the time (to add them or leave them out). I appreciate your feedback, though!
Joshua King says
I am on a pleasure free Lent program. So I was looking for a base spiced cocoa recipe which I could just omit the sugar from. Thanks for the spice recommendations! I added all of them. And some cinnamon just for good measure. Tbh it tasted better without the cinnamon. But I think I over did it on the cayenne pepper...
Shareba says
I'm glad to hear the recipe worked for you! I do have cinnamon sticks in the recipe (it's in the actual recipe card at the bottom of the page), which I find works better than adding powdered cinnamon. A little bit of cayenne goes a long way!
Stephanie says
Can brown sugar replacement (like monk fruit) be used? I am diabetic but I love hot cocoa.
Shareba says
Hey Stephanie, I haven't tried monk fruit as a sugar replacement myself, but honestly any sweetener that you enjoy should work just fine. I'm actually diabetic too (recently diagnosed) and have tried stevia, but I don't like the taste of the brand I bought. I would add less than the recipe calls for though, as some of these sugar substitutes taste sweeter than sugar. Start with a small amount and add more to taste as needed. I hope that helps!
Renee says
Ratio, mix and method is prefect! I let sit in the fridge for 2 hours and quite like the strength. I also added some ginger and cardamom as they are my favourite additions to hot drinks.
Shareba says
I'm glad you enjoyed the recipe Renee. Love the idea of adding ginger and cardamom too!