Cinnamon-infused hot cocoa recipe

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Its name is derived from the ancient Hebrew, meaning “sweet wood.” Considered “the chief of all spices,” aromatic cinnamon was pursued by ancient civilizations for perfumes, incense, and oils, referenced in the Bible as an “earthly treasure.” Use true Ceylon cinnamon to add sweetness, complexity, and deep, enchanting fragrance cocoa is pleasurable, and cinnamon enhances that pleasure. It also adds a dash of good health; cinnamon has been shown to lower bad cholesterol and boost cognitive function and memory.

  • Yield: 4 Servings


  • ½ cup unsweetened cocoa
  • 2 tablespoons sugar, or to taste
  • ½ teaspoon ground cinnamon + extra for dusting
  • 1 pinch salt
  • 4 cups milk
  • Whipped cream
How to Make It
  1. Combine cocoa powder, sugar, cinnamon, and salt in a saucepan. In a separate saucepan, heat milk over medium heat until it becomes hot, not quite to a boil.
  2. Add just a few tablespoons of the hot milk into the cocoa mix, and stir into a smooth paste with a wooden spoon. Gradually add the remainder of the milk and continue stirring until fully incorporated.
  3. Simmer over low heat for 5 minutes, then froth with an immersion blender until creamy and foamy. Divide into four pre-warmed cups, and top each with whipped cream and a dusting of cinnamon.

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