Spiced Hot Chocolate (Printable Version)
Rich hot chocolate blended with spices and finished with light whipped topping for chilly days.
# 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 (optional)
13 - Ground cinnamon or chocolate shavings
# Directions:
01 - In a small saucepan over medium heat, combine milk, chopped dark chocolate, cocoa powder, sugar, cinnamon, nutmeg, optional cayenne, and salt.
02 - Whisk continuously until the chocolate fully melts and mixture is smooth and steaming, approximately 5 to 7 minutes, avoiding boiling.
03 - Remove saucepan from heat and stir in pure vanilla extract.
04 - While the base warms, whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
05 - Pour hot chocolate into mugs.
06 - Generously top each serving with whipped cream.
07 - Optionally garnish with a dusting of ground cinnamon or chocolate shavings, then serve immediately.
# Expert Tips:
01 -
- The spices wake up your taste buds in ways plain hot chocolate never could.
- You can make it in the time it takes to boil water, but it tastes like you've been stirring a cauldron all morning.
- It's easily adapted—dial up the cayenne for boldness or skip it entirely if you prefer gentle warmth.
02 -
- Never let the mixture boil—boiling milk turns thin and breaks the chocolate emulsion. Medium heat and patience are non-negotiable.
- The whipped cream topping should go on just before serving, or it'll start melting into sad puddles before anyone takes a sip.
03 -
- Use a whisk, not a spoon, during cooking—the constant motion prevents any chocolate from settling on the bottom and scorching.
- Chill your bowl for whipping cream by popping it in the freezer for five minutes before you start; it makes a real difference in how quickly and stiffly it whips.