Spiced, Less Sweet Hot Cocoa

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Easy to make with cocoa powder, vanilla, sea salt, and any milk that you like for a healthier version of the cold weather classic!

Cook Time10

Total Time10

Course: Drinks

Cuisine: American

Keyword: less sweet hot cocoa, spiced hot cocoa

Servings:

Calories: 91kcal

Author: Monica Lensink

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

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.