This recipe was born from a blustery December evening when the store-bought cocoa packets just wouldn’t do. I wanted to create warmth, not just drink it. As I whisked the cocoa powder, sugar, and cinnamon together in my saucepan, a deep, chocolaty fragrance, spiced with Christmas itself, began to rise. It smelled like my grandmother’s kitchen, like snowy evenings, and pure comfort. The first rich, velvety sip was a revelation—this wasn’t just hot chocolate; it was a hug in a mug. It’s been my cherished holiday ritual ever since, transforming quiet nights and lively gatherings into something magical.
Why You’ll Love This Recipe
You will love this recipe because it is the absolute opposite of that thin, powdery stuff from a packet. In just a few minutes, you create a profoundly rich, deeply chocolatey, and warmly spiced drink that feels like a luxurious treat. It’s incredibly simple but tastes like you fussed for hours. Whether you’re wrapping presents solo or hosting a houseful of loved ones, this hot chocolate becomes the cozy, delicious centerpiece of the moment. It’s the taste of the season, made exactly how you like it.
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Now, let’s talk ingredients, because each one plays a starring role. The unsweetened cocoa powder is your foundation. Don’t be tempted to use a sweetened drinking chocolate here; the pure cocoa powder gives you control over the sweetness and provides that intense, grown-up chocolate flavor. I’ve tried both natural and Dutch-process, and while both work, I personally love the slightly darker, richer note Dutch-process brings. The cinnamon is the secret Christmas whisper. Don’t skip it; it makes a huge difference, adding a warm, festive complexity that lingers beautifully. It’s what makes this “Christmas” hot chocolate.
Equipment Needed
- Small saucepan
- Whisk
- Measuring cups/spoons
- Mug for serving
This recipe requires minimal gear, but the right tools ensure silkiness. A small saucepan is perfect—it heats the milk evenly and gives your whisk room to work. Speaking of the whisk, this is your most important tool. I tried making this once with just a spoon, and I ended up with little clumps of cocoa powder that never fully dissolved. The whisk incorporates everything into a perfectly smooth, lump-free potion. A sturdy mug is the final reward; I always warm mine with hot water first so the hot chocolate stays piping hot longer.
Step-by-Step Instructions
First, I grab my trusty small saucepan and add the dry team: the cocoa powder, granulated sugar, and that all-important half teaspoon of cinnamon. I give them a quick stir with a fork right in the cold pan to combine. This pre-mixing is a little trick I learned to prevent the cocoa from clumping when the liquid hits it. The mixture already smells incredible, like spiced brownies.
Next, I pour in just a splash of cold milk or water—about 1/4 cup. This is the crucial step! Turning the heat to medium-low, I start whisking immediately. I whisk until I have a thick, smooth, and glossy paste. This paste is the secret to a lump-free drink. I once impatiently poured in all the milk at once, and I spent five minutes battling stubborn cocoa lumps. Trust me, take this minute to make the paste.(See the next page below to continue…)