A rich chocolate hot cocoa warmed with cinnamon, brown sugar, and vanilla—the perfect mug for a chilly autumn evening.
⏱ Time: 10 minutes
🍽 Servings: 2
⭐ Difficulty: Easy
Ingredients
- 2 cups whole milk
- ½ cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons brown sugar
- 2 ounces semi-sweet chocolate, finely chopped
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- Pinch of nutmeg
- Whipped cream, for topping
- Extra cinnamon, for dusting
Instructions
- In a small saucepan, whisk together the cocoa powder, brown sugar, cinnamon, nutmeg, and salt.
- Add about ¼ cup of the milk and whisk until you have a smooth chocolate paste.
- Pour in the remaining milk and heavy cream. Warm over medium-low heat, whisking occasionally, until steaming but not boiling.
- Add the chopped chocolate and whisk until completely melted and silky smooth.
- Remove from the heat and stir in the vanilla.
- Pour into two mugs and top generously with whipped cream.
- Finish with a tiny dusting of cinnamon.
Quick Notes
- For an even richer cocoa: Replace ½ cup of the milk with additional heavy cream.
- For a deeper chocolate flavor: Use dark chocolate instead of semi-sweet.
- For a maple version: Replace the brown sugar with 2 tablespoons pure maple syrup.
- For a campfire feel: Add a toasted marshmallow on top instead of—or underneath—the whipped cream.