Cinnamon Espresso Hot Cocoa
Time: 15 Minutes
Servings: 2-3 Mugs
Ingredients
- 2 C Whole Milk (or oat milk for a creamy alternative)
- ¼ C Heavy Cream (optional, but highly recommended)
- 2 T Unsweetened Cocoa Powder
- 2 T Dark Chocolate Chips or Chopped Chocolate
- 1 ½ T Brown Sugar
- ½ tsp Ground Cinnamon
- ¼ tsp Vanilla Extract
- 1 Shot (1 ounce) Espresso or ¼ C Strong Brewed Coffee
- Pinch of Sea Salt
- Optional Toppings: Whipped Cream, Chocolate Shavings, Cinnamon
Instructions
- Pour milk and cream into a small saucepan over medium heat. Don’t boil. When steam begins to rise, you’re ready for the next step.
- Add cocoa powder, brown sugar, and a pinch of sea salt.
- Whisk until smooth and fully combined. No lumps, no shortcuts—this is where the magic starts.
- Add your chocolate chips and cinnamon. Keep whisking as they melt, creating a silky, rich base.
- Pour in your shot of espresso and a touch of vanilla extract.
- Stir slowly to let it all come together.
- Pour into mugs, top with whipped cream, and finish with a sprinkle of cinnamon or chocolate shavings.
Go Rogue by adding a splash of Kahlua for an adults-only twist.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.