Cinnamon-Spiced Hot Chocolate

For many years, the Hot Chocolate served at home was the kind that relied heavily on pre-mixed sachets that just required to be dissolved in hot water or hot milk. The results were always inconsistent, and given that we always tried different brands, _consistently_unsatisfactory – too thick, too sweet, not enough chocolate… you get the picture, right?

But, I’m not complaining… me and my thighs thank my Mom for making this the ultimate treat in a pre-Starbucks era, one that by absolute default, became a prized experience only when we travelled outside the country. I literally remember places for their different versions of Hot Chocolate – topped with marshmallows in London, heavenly at Angelina in Paris and even a Nutella version in Salzburg!

So when I started this blog, my Dad’s only request was that I make him a Hot Chocolate that’s not too heavy, and yet indulgent; and easy to replicate and share with YOU. This one’s for you Papa, my ever-eager-hot-chocolate-recipe-taster!

This Hot Chocolate has a luscious molten chocolate texture, but doesn’t feel as heavy as it looks, which is just what you want from a homemade Hot Chocolate – satisfying the craving without a brick-load of guilt! I’ve kept the sugar down to a tablespoon to make this more chocolaty than sweet, but feel free to adjust it to your liking.

Serves One.

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Cinnamon-Spiced Hot Chocolate
  1. Combine the milk cinnamon stick in a saucepan and bring it to a boil over medium high heat
  2. Stir it with a whisk to ensure it doesn’t stick to the bottom of the pan
  3. Once the milk has boiled, turn the heat down to low pull out the cinnamon stick
  4. Add the chocolate, cocoa sugar and whisk vigorously until the chocolate has melted and the cocoa and sugar have dissolved
  5. Pour it into a mug to be served hot
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