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To make Christmas hot chocolate for a crowd, whisk ¾ cup unsweetened cocoa powder, sugar and a pinch of salt into a paste with a cup of hot milk, add the rest of 6 cups of milk with a cinnamon stick and a few strips of orange zest, heat until steaming, then stir in vanilla and a little chopped dark chocolate. It serves 6, takes about 15 minutes, and turns into gingerbread, peppermint or a snowman cup with one small change.
Made with cocoa powder instead of a mix, you decide exactly how sweet it is, and the spices make the whole house smell like the holidays.
What are the ingredients in Christmas hot chocolate?
Makes: 6 mugs (about 1 cup / 240 ml each) · Prep: 5 minutes · Cook: 10 minutes
- ¾ cup (64 g) unsweetened cocoa powder
- ½ to ¾ cup (100 to 150 g) sugar, to taste
- ¼ tsp fine salt
- 6 cups (1.4 liters) whole milk, or 5 cups milk plus 1 cup heavy cream for a richer cup
- 1 cinnamon stick
- 3 wide strips of orange zest (optional)
- ¼ tsp ground nutmeg
- 2 tsp vanilla extract
- 2 oz (55 g) dark chocolate, finely chopped (optional)
- To serve: whipped cream or marshmallows, crushed candy canes, cinnamon sticks
How do you make Christmas hot chocolate?
- Make the paste. In a large saucepan, whisk the cocoa, sugar and salt. Warm 1 cup of the milk until steaming, pour it in and whisk into a smooth, glossy paste with no lumps.
- Add the rest. Whisk in the remaining milk (and cream, if using), then drop in the cinnamon stick, orange zest and nutmeg.
- Heat gently over medium-low for 8 to 10 minutes, whisking often, until steaming with small bubbles at the edge. Do not let it boil.
- Finish. Take the pan off the heat, lift out the cinnamon stick and zest, and whisk in the vanilla and chopped chocolate until melted.
- Taste and serve. Add a little more sugar if you like, pour into mugs and top with whipped cream, marshmallows or crushed candy canes.
What are some popular spices in Christmas hot chocolate?
Cinnamon is the classic, followed by nutmeg, ginger, cloves, cardamom and orange zest. Whole spices, like a cinnamon stick or a couple of cloves, give a clean flavor and are easy to lift out; ground spices are stronger, so start with a pinch and add more once you taste. A little salt is the quiet ingredient that makes the chocolate taste fuller.
Cocoa type matters less in a drink than in baking, since there is no leavening to balance: natural cocoa tastes brighter and fruitier, Dutch-process cocoa rounder and darker. Our guide to the best cocoa powder for hot chocolate goes deeper. Grevista is a one-ingredient natural cocoa from Vietnamese Trinitario cacao, and its fruity notes sit nicely with orange and cinnamon.
How do you turn it into gingerbread, peppermint or snowman hot chocolate?
| Version | Change to the base recipe | Topping |
|---|---|---|
| Gingerbread | Add 1 tsp ground ginger and a pinch of cloves with the cocoa; swap 2 tbsp of the sugar for 2 tbsp molasses | Whipped cream and a crumbled gingersnap |
| Peppermint | Skip the orange zest and stir in ½ tsp peppermint extract with the vanilla | Crushed candy canes |
| Snowman | Make the base as written | Three marshmallows on a skewer, with mini chocolate chips for eyes |
| Orange spice | Use all 3 strips of zest and add 2 crushed cardamom pods | A thin orange twist |
For a single peppermint mug with its own method, see our peppermint hot chocolate, and for the everyday one-mug version, our hot chocolate with cocoa powder.
How do you keep it warm for a party?
Pour the finished hot chocolate into a slow cooker set to warm or low; it holds well for about 2 hours. Stir it every half hour so a skin does not form, and add a splash of hot milk if it thickens. Our crockpot hot cocoa cooks the whole batch in the slow cooker from the start, and a hot cocoa bar lets guests choose their own toppings. For the dessert table, a chocolate yule log is the classic centerpiece. For the grown-ups after dinner, a chocolate martini puts the same cocoa into a quick syrup and a cocoa-sugar rim.
Made ahead? Cool it quickly, refrigerate for up to 3 days and rewarm gently on the stove, whisking, as cocoa settles on standing.
Can you give it as a gift?
Yes. Layer the dry ingredients in a jar with a tag that says “whisk with 6 cups of hot milk,” as in our hot cocoa mix gift jar, or make hot cocoa bombs that melt open in a mug of hot milk. For a matching holiday tray, bake a pan of Christmas brownies to serve alongside. For a boxed present with mugs and toppings, see our hot chocolate gift set guide.
Hosting during Hanukkah? A pot of this pairs well with our Hanukkah chocolate desserts.
Frequently asked questions
Can I make it dairy-free?
Yes. Use oat milk for the creamiest result, or a mix of almond and coconut milk, and a dairy-free dark chocolate.
Can I make just one mug?
Yes. Use 2 tablespoons of cocoa, 1 to 2 tablespoons of sugar, a pinch each of salt and cinnamon, and 1 cup of milk, with the same paste method.
Why is my hot chocolate grainy?
The cocoa was added straight to a full pot of milk. Always whisk it into a paste with a little hot milk first, and keep the pot below a boil.
Written by the Grevista Editorial Team. Last updated November 2, 2026. How we check facts: Editorial Policy.