This Spicy Orange Cinnamon Hot Chocolate has the perfect balance of sweet creaminess, bright citrus, and warming spices for a delicious and comforting treat. Make yourself a batch of this spiced hot chocolate to enjoy with a cozy blanket and a good book because the time for embracing hygge is officially here.
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About This Recipe
When the days grow dark before the workday is even over, all I want to do is curl up in a ball on the couch and stay there until spring returns with a hot cocoa recipe. Luckily, you don’t need any excuses to treat yourself to a mini staycation, especially when there’s rich, chocolatey treats to be had.
My bright and zippy Mexican-inspired hot chocolate recipe is the ideal pairing for a cozy night at home. It’s scented with warming spices like cinnamon, cayenne chili, and nutmeg, gets a dose of brightness from orange zest, and has the perfect balance between deep, dark cocoa powder and molasses-y brown sugar.
Aside from being tasty enough to ward off the winter blues, this mug of comforting goodness is also:
- Meal-Prep & DIY Gift-Friendly. Make a big batch of this spicy hot chocolate mix and divvy it up into mason jars. It’ll keep at room temperature for well over a month so you can easily make a mug of craveworthy chocolatey warmth whenever the craving strikes during the colder weather.
- Quick & Easy. Measure out a few ingredients (or do it ahead of time), warm some milk, and whisk until everything is combined and top with marshmallows!. This spiced hot chocolate recipe is the ideal thing to make whenever you have a sweet tooth!
- Budget-Friendly. Using cocoa powder instead of dark chocolate means this is a dessert you can even enjoy during post-Christmas shopping rent week.
- Allergen-Friendly. Naturally soy-free, nut-free, and gluten-free, plus easy to make vegan by using your choice of plant-based milk, this warming beverage is perfect for sharing with just about everyone on your list.
Ingredients & Substitutions
You only need 7 basic ingredients to make this spiced hot chocolate recipe. Here’s what to grab:
- Milk - I’m a whole milk girl through and through, but you’re welcome to swap in any dairy milk or unsweetened vanilla or plain-flavored plant-based milk you prefer.
- Cocoa Powder - I typically prefer using Dutched cocoa powder, which renders it less bitter, but you’re welcome to use regular cocoa powder, dark cocoa powder, or even nutrient-dense cacao powder if you like.
- Brown Sugar - Either light or dark brown sugar will work here. You can also use demerara sugar, muscovado, or grated piloncillo or jaggery.
- Nutmeg - If possible, opt for freshly grated nutmeg. Not only will the whole spice keep well in the spice cabinet pretty much indefinitely, but it’ll also boast a much more prominent flavor than the pre-ground kind.
- Cayenne Pepper - For a touch of tongue-tingling heat that is simply magnificent. Feel free to dial the heat up or down depending on your preferences, a pinch of cayenne would work well for those that aren't fans of spice but want a little kick. You can also swap in hot paprika or smoky ground chipotle powder if you prefer.
- Cinnamon Stick - I like using whole cinnamon here because it’s easy to fish out when you’re done. Feel free to swap in ½ teaspoon of ground cinnamon powder if you prefer.
- Orange Zest - Make sure you’re only using the bright orange part of the skin since the white pith is very bitter.
- Whipped Cream or Marshmallow - As far as I’m concerned, a proper mug of hot chocolate needs a pillowy cloud of fluffy white goodness to complete it. Lightly sweetened chantilly (or booze-infused whipped cream) or a fresh, homemade marshmallow is about as delightful as it gets. You’re also welcome to use my dehydrated mini marshmallows to add garnish to your shelf-stable hot cocoa mix.
Equipment
Making a serving of this Mexican spiced hot chocolate only requires a few basic pieces of kitchen equipment. Here’s what to get out:
- Measuring Cups & Spoons - For getting the proportions just right. You’re also welcome to eyeball it if you’re just not in the mood for precision.
- Heavy-Bottomed Saucepan - Every kitchen needs a saucepan. Springing for one with a heavy bottom means the heat distribution will be more even and will help prevent scorching.
- Whisk or Milk Frother - If you have one of those handy-dandy milk frothers on hand for making your morning lattes, this is a great place to use it. If not, a normal whisk will totally do the trick!
- Mug - Call me crazy, but having a mug large enough for me to hold with two hands is one of my greatest wintertime joys.
- Mason Jar or Airtight Storage Container - This is totally optional, but is a great way to plan lots of chocolatey nights ahead. Roughly 8 servings of the dry hot cocoa mixture will keep in a pint-sized jar.
How To Make Spicy Orange Cinnamon Hot Chocolate
I love how quickly a mug of this spiced orange hot chocolate comes together. Here’s how to make yourself one:
Step 1: Mix. Add the milk to a small saucepan along with the remaining ingredients.
Step 2: Heat & Whisk. Over medium to low heat, warm your hot chocolate while whisking quite vigorously at first to make sure all the dry ingredients are fully homogenous.
Step 3: Infuse. Allow the hot chocolate to infuse for 10-15 minutes before removing the cinnamon stick.
Step 4: Garnish & Serve. Pour into a mug, top with a fresh marshmallow or mini marshmallows and enjoy!
Optional Variations
While I love drinking this Mexican spicy hot chocolate just the way it is, there is always plenty of room for you to customize just about any recipe to fit your needs and preferences. Here are a few ideas to get you started:
- Spiked Hot Chocolate - Nothing says “Happy Holidays” like a warm and creamy cocktail. Add a splash of your favorite booze (e.g. cinnamon whisky or coffee rum) to give this hot cocoa a decidedly adult makeover. Alternatively, add some caffeine for an alcohol free pick me up!
- Spicy Mocha - Bring some extra vim and vigor to your mornings by spiking your morning latte with this spicy, orange-flavored cocoa mix. Make the hot chocolate as described and add a shot (or 2 or 3!) of freshly pulled espresso.
- Spiced Drinking Chocolate - If you want your hot chocolate to be coat-the-back-of-your-spoon thick, grate a few tablespoons of your favorite dark chocolate into the mix. Bonus points if you use chili powder, vanilla extract or spicy Mexican chocolate (like Taza Guajillo Chile discs).
- Extra Rich Spicy Hot Cocoa - If you want an extra rich mouthfeel without added chocolate, add a splash of heavy cream or half-n-half in with your milk. (Or use your favorite unsweetened vegan creamer or coconut cream to keep it plant-based!)
- Frozen Spicy Hot Chocolate - If it’s too hot for hot chocolate where you are, make it a frozen treat instead! Infuse the milk as directed in the recipe, then let it cool. (You can accelerate this process using an ice bath.) Add it to your blender with a handful or two of ice and blend until smooth. Serve with whipped cream and a straw! Extra credit if you freeze your serving glass beforehand to keep it frostier for longer.
Expert Tips
- Make-Ahead Tricks - Mix up all the dry (read: non-milk) ingredients in a jar. Feel free to scale the number of servings to fit your needs. If you’re using cinnamon sticks, make sure they’re poking up so you can grab one for each serving. Stir everything together, put a lid on it, and keep for a month or longer in a cool, dark spot in your pantry.
- For a perfect gift set, mix up a jar of spicy orange cinnamon hot cocoa mix. Secure a cute tablespoon and a piece of kraft paper with the instructions to the top with a piece of kitchen twine. Place in a gift basket with a container or two of shelf-stable milk, a small whisk, a bag of homemade marshmallows or dehydrated marshmallows, and some cute mugs. DIY Holiday Gift = WINNING.
- Simmer, don’t boil the milk. If you bring it to a full vigorous boil, it may curdle and/or ending up tasting burnt.
Frequently Asked Questions
Spicy chocolate is simply chocolate mixed with any number of spicy ingredients. The most common additions include ground cayenne, guajillo, chipotle, ancho, or aleppo chili. The addition of cinnamon and vanilla helps to mellow out the heat with cozy warmth.
Absolutely! Since we’re using cocoa powder in place of chocolate, all you need to do is stir the dry ingredients into your favorite plant-based hot milk (oat milk, almond milk, soy milk for example). Then you'll have a cup of hot chocolate to enjoy in no time!
More beverage recipes to enjoy:
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Spicy Orange Cinnamon Hot Chocolate
Equipment
- Mason Jar or Airtight Storage Container
Ingredients
- 1 cup Whole milk, or substitute a plant based milk of your choice
- 2 tablespoon Cocoa powder
- 1 ½ tablespoon Brown Sugar
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cayenne pepper
- 1 Cinnamon Stick
- Orange Zest of one orange
- Marshmallows for garnish
Instructions
- Add the milk to a small saucepan along with the remaining ingredients.1 cup Whole milk
- Over low to medium heat, warm your hot chocolate while whisking quite vigorously at first to make sure all the dry ingredients are fully homogenous.2 tablespoon Cocoa powder, 1 ½ tablespoon Brown Sugar, ¼ teaspoon Nutmeg, ¼ teaspoon Cayenne pepper, 1 Cinnamon Stick, Orange Zest of one orange
- Allow the hot chocolate to infuse for 10-15 minutes before removing the cinnamon sticks.
- Pour into a mug, top with a fresh marshmallow and enjoy!Marshmallows for garnish
Video
Notes
- Make-Ahead Tricks - Mix up all the dry (read: non-milk) ingredients in a jar. Feel free to scale the number of servings to fit your needs. If you’re using cinnamon sticks, make sure they’re poking up so you can grab one for each serving. Stir everything together, put a lid on it, and keep for a month or longer in a cool, dark spot in your pantry.
- For a perfect gift set, mix up a jar of spicy orange cinnamon hot cocoa mix. Secure a cute tablespoon and a piece of kraft paper with the instructions to the top with a piece of kitchen twine. Place in a gift basket with a container or two of shelf-stable milk, a small whisk, a bag of homemade marshmallows or dehydrated marshmallows, and some cute mugs. DIY Holiday Gift = WINNING.
- Simmer, don’t boil the milk. If you bring it to a full vigorous boil, it may curdle and/or ending up tasting burnt.
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