Themes⚙
Cocoa Cinnamon Spiced Hot Chocolate with Marshmallow Foam
Enjoy a rich spiced hot chocolate with marshmallow foam, blended with cocoa, cinnamon and a hint of chili for a warming winter drink.
Spiced Hot Chocolate with Marshmallow Foam is a rich, warming beverage that combines cocoa powder and dark chocolate with aromatic spices—commonly cinnamon, nutmeg, and a pinch of chili powder—for a balanced blend of sweetness and gentle heat. Prepared with whole milk (or a preferred dairy-free alternative) and lightly sweetened with brown sugar, the drink is finished with a velvety marshmallow foam created by whipping melted marshmallows into steamed milk until pillowy and light. Typically served in the colder months or as a festive treat during winter holidays, this hot chocolate offers both comfort and a subtle depth of flavor that elevates it beyond the classic version.
Cocoa Cinnamon Spiced Hot Chocolate with Marshmallow Foam
Forget the coffee-shop line—this recipe puts a barista-level upgrade right in your kitchen and takes only about 10 minutes from saucepan to mug. Use the spice base as a template: dial up the chili for extra warmth, swap in cardamom for a floral twist, or top with crushed candy canes when the holidays hit.
Prep Time
5 minutes
5 minutes
Cook Time
8 minutes
8 minutes
Total Time
13 minutes
13 minutes
Ingredients
Whole milk 2 cups
- Water ¼ cup
- Unsweetened cocoa powder 2 tbsp
- Dark chocolate (70 % cacao), finely chopped 3 oz
- Granulated sugar 2 tbsp
- Ground cinnamon ½ tsp
- Ground nutmeg ⅛ tsp
- Pinch kosher salt
- Pinch ground cayenne pepper
- Pure vanilla extract ½ tsp
- Mini marshmallows 1 cup (about 40 g)
- Heavy whipping cream ¼ cup
- Whole milk (for foam) ¼ cup
- (Whipped cream for extra topping 2 tbsp, optional)
- (Chocolate shavings or cocoa nibs to sprinkle 1 tbsp, optional)
- (Cinnamon stick for garnish 1 stick, optional)
- (Splash of bourbon or dark rum 1 oz, optional adult version)
Method
Pour milk and half-and-half into a small saucepan and set over medium heat
- Add cocoa powder, sugar, ground cinnamon, and a pinch of cayenne to the saucepan
- Whisk constantly until the cocoa dissolves and the mixture is smooth
- Continue heating until the liquid reaches a gentle simmer
- Lower the heat and let the spiced chocolate steep for two minutes, whisking occasionally
- Remove the pan from the heat and stir in vanilla extract and a tiny pinch of sea salt
- Cover the pan and let the flavors meld for one additional minute
- Place marshmallows and a splash of hot milk in a heatproof cup
- Blend the marshmallow mixture with an immersion blender until a thick foam forms
- Taste the hot chocolate and adjust sweetness or spice if needed
- Strain the hot chocolate through a fine mesh sieve into mugs for a silky texture
- Spoon the marshmallow foam over each mug of hot chocolate
- Dust the tops lightly with extra cinnamon or cocoa powder
- Serve immediately while piping hot
Nutrition (whole recipe)
Calories
1327 kcal Protein
28 g Fat
77 g Carbs
137 g Fiber
13 g Sugar
100 g
1327 kcal Protein
28 g Fat
77 g Carbs
137 g Fiber
13 g Sugar
100 g
Notes
Chef’s Note: Bloom the spices in the warm milk for 30 seconds before adding any chocolate—this unlocks deeper, toasted aromas and keeps the drink from tasting raw. If you prefer thicker foam, whisk one teaspoon of powdered gelatin into the melted marshmallows; it stabilizes the bubbles so they linger to the last sip.
why this recipe
This spiced hot chocolate with marshmallow foam transforms an everyday indulgence into a memorable sensory experience, layering fragrant cinnamon and a whisper of cayenne over deep, velvety cocoa before crowning each mug with a cloud of lightly torched, melt-in-the-mouth foam. The gentle heat of the spices awakens the palate, the rich chocolate offers unctuous comfort, and the airy topping delivers a playful contrast that dissolves into silky sweetness with every sip. Together, these elements create a sophisticated yet nostalgic beverage that feels both cozy and celebratory, making it the perfect treat for elevating quiet evenings, impressing guests, or carving out a moment of pure, restorative pleasure.
FAQs
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Frequently Asked Questions
How can I make this Spiced Hot Chocolate completely dairy-free, including the marshmallow foam?
Swap all dairy products for plant-based alternatives: use an unsweetened oat, almond, or soy milk (plus a splash of canned full-fat coconut milk for extra richness) in place of the whole milk/half-and-half, and be sure your dark chocolate is labeled dairy-free. For the topping, melt vegan (gelatin-free) marshmallows with 2–3 tablespoons of the same plant milk, then whip or froth until airy; the coconut milk’s natural fat helps the foam hold just like cream would.
Can I make the marshmallow foam without an immersion blender?
Yes—simply melt the marshmallows with the splash of hot milk, then whisk vigorously by hand or use a handheld milk frother until the mixture turns light and foamy. A small stand-mixer or electric hand mixer on low speed also works; just stop once soft peaks form so the foam stays airy.
Can I make the spiced hot chocolate base ahead of time and reheat it later?
Yes. Prepare the spiced chocolate, cool it, and refrigerate in an airtight jar for up to 3 days. Reheat gently over low heat (or at 50 % microwave power), adding a splash of milk if it thickens, and whip the marshmallow foam fresh right before serving so it stays light and airy.