Spiced, Less Sweet Hot Cocoa
This post may contain affiliate links. Please read our disclosure policy.
This spiced, less sweet homemade hot cocoa is easy to make with cocoa powder, vanilla, sea salt, and any milk that you like for a healthier version of the cold weather classic! It’s aromatic, creamy, and ready in just 10 minutes for a treat everyone can enjoy.
Winter and hot cocoa are the perfect pair! There’s nothing quite like the feeling of coming inside on a snowy day to enjoy a piping hot mug. And now I know there’s also so much joy in serving a delicious mug of cocoa to your kids—extra marshmallows, please!
Our family go-to for years has been this French cocoa recipe, which is undeniably the richest, most creamy cup of cocoa you’ll find. This year, though, I wanted to experiment with a complementary recipe that would be a little less sweet—and a little more spiced—for a healthier treat. Bonus: it’s also so quick and easy to make.
Why You’ll Love This Less Sweet Hot Cocoa
- Delicious flavors of real cocoa, vanilla, and flaky sea salt
- Quick and easy to make—simmer in one pot and serve, no planning or prep required
- Minimal added sugar to help you enjoy this treat guilt-free
- Customizable—use any milk that you like (dairy or non-dairy), make it more or less sweet, and experiment to find your signature spice combination
Ingredient Notes
Favorite Spice Blend
My favorite mix of spices is 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and the tiniest pinch of cardamom. Start with this, omitting the cardamom if it’s not in your cabinet, and experiment on successive batches. Stick with roughly 2 teaspoons total spices per batch and you can’t really go wrong!
How To Make Spiced Hot Cocoa
Beauty lies in simplicity! You will simply combine all of the ingredients in a medium saucepan set over medium heat.
Whisk very well to combine and fully dissolve all of the cocoa powder as the mixture comes to a gentle bubble.
When the mixture is smooth and warm, it’s ready to serve. Just pour into mugs and top as desired.
Pro Tip
Whisk very frequently as the mixture warms to prevent sticking and scalding on the bottom of the pan. Also, watch closely so the mixture does not boil, as this can cause the milk to curdle and the cocoa powder to clump. Yikes!
Variations
- Mexican Hot Cocoa: Add a pinch of cayenne pepper or even chili powder to your spice blend for a bit of heat, just like in our fan favorite Mexican chocolate cake.
- Spiked Hot Cocoa: Start with 1-2 teaspoons of amaretto, Irish cream, bourbon, or hazelnut liqueur in the bottom of mugs, then pour cocoa mixture on top.
- Peppermint Hot Cocoa: Substitute peppermint extract for the vanilla and sprinkle crushed candy canes on top.
- Mocha: Start with a shot of espresso, or a small amount of instant coffee, in mugs, then pour cocoa mixture on top.
- Citrus Hot Cocoa: Steep a bit of orange peel in the mixture as it simmers; remove before serving. You can also use finely-grated orange zest, if you don’t mind the texture.
Hot Cocoa Topping Ideas
Obviously the best part! Choose one or two favorites for every day, or go all out with the full selection for a healthy hot cocoa bar.
- Whipped cream
- Marshmallows
- Chocolate shavings or sprinkles
- Crushed peppermints, Andes mints, or other candies
- Finely chopped walnuts, almonds, or hazelnuts
- Caramel syrup
- A dusting of cinnamon—that’s what is shown here!
More Drink Recipes
- Rich and Creamy Homemade Hot Cocoa
- Chocolate Almond Milk Smoothie
- Banana Protein Shake
- Wholesome Banana Almond Milk Smoothie
Spiced, Less Sweet Hot Cocoa
Ingredients
- 2 cups milk any kind
- 2 Tablespoons cocoa powder natural or Dutch-processed
- 2 teaspoons granulated sugar see note
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- pinch ground cardamom optional, see note on all spices
- pinch flaked sea salt
- 1/4 teaspoon vanilla extract
Instructions
- Combine all ingredients in a medium saucepan over medium heat. Whisk well to combine and bring to a gentle bubble. When smooth and warm, serve.2 cups milk, 2 Tablespoons cocoa powder, 2 teaspoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, pinch ground cardamom, pinch flaked sea salt, 1/4 teaspoon vanilla extract
Notes
- Milk: I use 2% milk when making this for my kids but prefer oat milk or almond milk for myself. Cashew milk, soy milk, whole dairy milk—they all work.
- Cocoa: I’ve made this with both Dutch-process and “regular” unsweetened cocoa powder, and honestly do not notice much difference. Use what you’ve got!
- Spices: My favorite mix of spices is, as written, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and the tiniest pinch of cardamom. You can definitely just leave out the cardamom if you don’t have it. Experiment with different amounts of your favorites, leave out any spices you don’t love, try adding ginger instead, etc. Just stick with using roughly 2 teaspoons of total spices per batch and you can’t really go wrong.
- Storage: This cocoa is best enjoyed right away, but any extra can be stored in an airtight container (I’d use a glass jar) in the refrigerator for 1-2 days. Warm in a small saucepan over low heat or in the microwave.
