Spiced Hot Chocolate Drink (Printable)
A comforting hot chocolate blend with cinnamon, nutmeg, and whipped topping.
# What You'll Need:
→ Hot Chocolate Base
01 - 2 cups whole milk (or plant-based milk for dairy-free)
02 - 2 oz dark chocolate, chopped
03 - 2 tbsp unsweetened cocoa powder
04 - 2 tbsp granulated sugar
05 - 1/4 tsp ground cinnamon
06 - 1/8 tsp ground nutmeg
07 - 1/8 tsp ground cayenne pepper, optional
08 - Pinch of salt
09 - 1/2 tsp pure vanilla extract
→ Whipped Topping
10 - 1/2 cup heavy whipping cream
11 - 1 tbsp powdered sugar
12 - 1/4 tsp vanilla extract
→ Garnish
13 - Ground cinnamon or chocolate shavings, optional
# How to Make It:
01 - In a small saucepan over medium heat, combine milk, chopped chocolate, cocoa powder, sugar, cinnamon, nutmeg, cayenne pepper if using, and salt.
02 - Whisk continuously until the chocolate melts and the mixture becomes smooth and steaming, about 5 to 7 minutes. Avoid boiling.
03 - Remove the saucepan from heat and stir in vanilla extract.
04 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
05 - Pour hot chocolate into mugs.
06 - Generously add the whipped cream on top of each mug.
07 - Sprinkle ground cinnamon or chocolate shavings on top as desired.
08 - Enjoy the beverage while warm.
# Expert Advice:
01 -
- The spices don't overpower—they whisper beneath the chocolate, making each sip feel more complex and grown-up than standard cocoa.
- Five minutes of actual hands-on time means you can have something restaurant-quality in your mug before your coffee gets cold.
- The cayenne is optional but transformative, adding a subtle warmth that lingers pleasantly without any obvious heat.
02 -
- Don't let the milk boil or you'll end up with a scorched, separated mess—medium heat is your friend, and patience makes all the difference.
- The cream should be cold before you whip it; warm cream simply won't reach peaks no matter how long you whisk.
- Powdered sugar dissolves into whipped cream seamlessly, but granulated sugar will make the topping gritty and weeping—they're not interchangeable here.
03 -
- If you're doubling this recipe, use a larger saucepan and whisk with extra patience—thicker batches take longer to become completely smooth.
- For dairy-free versions, use full-fat coconut milk or oat milk for the creamiest texture, and dairy-free whipped topping won't collapse as quickly when topped with hot chocolate.