Drinking Chocolate

This isn’t your childhood hot cocoa. Drinking Chocolate is a deep, rich, non-alcoholic indulgence designed for serious chocolate lovers. It’s a slow sipper, built on quality ingredients and a gentle hand. Expect to see it ordered by those seeking a sophisticated dessert drink or a cozy, comforting treat on a cold night, no booze required.

Drinking Chocolate

4.62 from 34 votes

Calories: 270kcal

Prep Time: 3

Total Time: 5

Instructions

▢
Heat the cream and milk with the cinnamon and vanilla bean (split lengthwise) very slowly for 15-20 minutes. (If you don`t have any beans add 1-2 tsp of vanilla after heating). Remove the bean and cinnamon. Add the chocolate. Mix until fully melted. --

Estimated Nutrition:

Calories: 270kcal (14%)Carbohydrates: 23g (8%)Sugar: 22g (24%)

Mocktail

Where it came from

Drinking Chocolate has roots stretching back to ancient Mesoamerican civilizations, where cacao was consumed in unsweetened, often spiced, beverages. When it reached Europe, sugar was introduced, transforming it into a luxurious treat. This modern recipe refines that tradition, focusing on a rich, pure chocolate experience rather than a quick mix.

As a non-alcoholic beverage, Drinking Chocolate sits in the mocktail family, though its history predates the term. It shares kinship with other warm, comforting drinks like a classic hot cocoa, or even a chai latte due to the slow spice infusion. What separates it is the emphasis on high-quality dark chocolate and a decadent, creamy texture.

You’d typically find a well-made Drinking Chocolate in high-end coffee shops, dessert bars, or as a sophisticated non-alcoholic option on a restaurant’s after-dinner menu. It’s also a perfect candidate for a cozy night in, served by a fireplace, or as a special treat on a cold winter day.

What it tastes like

The initial taste is a robust, slightly bitter dark chocolate, quickly followed by the creamy, full-bodied richness of whole milk and cream. The middle palate introduces subtle notes of vanilla and a hint of warm cinnamon, which carry through to a lingering, comforting finish that is sweet but not cloying.

This is a non-alcoholic beverage, meaning it has 0% ABV. Unlike a standard cocktail which might run 20-30% ABV, or a beer at 4-6% ABV, Drinking Chocolate provides pure flavor without any intoxicating effects.

The technique

To build this, gently combine the cream, milk, cinnamon, and a split vanilla bean in a saucepan. Heat very slowly over low heat for 15-20 minutes, allowing the spices to infuse their flavors without scorching the dairy. Remove the vanilla bean and cinnamon stick, then stir in the dark chocolate until it’s completely melted and smooth. Serve immediately, topped with whipped cream.

The most important technique here is slow, gentle heating. Rushing the process or using high heat will scorch the dairy, leading to off-flavors and a thin, unpleasant texture. It also allows the spices ample time to infuse fully, building depth of flavor.

Drink Buddy Exclusive

Tell us what's in your cabinet.

Our Cocktail Builder takes whatever bottles you've got and hands you every drink you can actually make tonight.

Open the Builder →

Get the Drink Buddy newsletter

One drink, one tip, one Tuesday a month.

Plus the recipes we drop before they hit the site. Zero spam.

Ingredient Spotlight

The bottles that make or break this drink.

Dark Chocolate

Use: High quality dark chocolate, 70% cacao or higher, is essential. Look for couverture chocolate or good quality baking bars from brands like Valrhona, Callebaut, or Ghirardelli.
Skip: Milk chocolate, chocolate syrup, or chocolate chips with lower cacao content. These are often too sweet and lack the depth and complexity needed for a true drinking chocolate.
Why: Dark chocolate is the backbone of this drink, providing the rich, complex flavor and a pleasant bitterness that balances the sweetness of the dairy and any added sugar. Its quality directly impacts the final taste and texture.

Cream & Milk

Use: Full-fat dairy is key for the luxurious mouthfeel. Opt for whole milk and heavy cream (36% milk fat or higher). Freshness also matters for a clean flavor profile.
Skip: Skim milk or low-fat alternatives will result in a thin, watery drink lacking the desired richness. Heavily processed shelf-stable cream can also introduce off-notes.
Why: The combination of cream and whole milk creates the velvety, indulgent texture that defines a good drinking chocolate. It provides a rich canvas for the chocolate and spices to shine.

Three Variations

Three real ways bartenders riff on this drink. Same idea, three different jackets.

Mexican Drinking Chocolate

Spice it up with a kick: Add a pinch of cayenne pepper or a small dried chili to the dairy while heating for a warm, spicy finish.

Spiked Drinking Chocolate

Adults only, please: Stir in 1.5 to 2 oz of dark rum, aged tequila, coffee liqueur like Kahlua, or an orange liqueur like Grand Marnier after the chocolate has melted.

Peppermint Drinking Chocolate

A festive, refreshing twist: Add 1/4 to 1/2 teaspoon of peppermint extract to the finished drink, or garnish with a crushed candy cane for a cool, minty flavor.

What if I don't have…

Quick substitutions for when the bottle shop is closed.

No Cream?

Use all whole milk, but understand the drink will be less rich and creamy.

No Cinnamon Sugar?

Use a small cinnamon stick or 1/4 tsp ground cinnamon, and add a dash of sugar to taste if desired.

No Vanilla bean?

Use 1-2 tsp of good quality vanilla extract. Add it after heating the milk and cream, not during, to preserve its flavor.

No Whipped Cream?

Serve it plain, or top with a few marshmallows for a similar comforting effect.

No Dark Chocolate?

Semisweet chocolate chips can work in a pinch, but the drink will be sweeter and have less depth of flavor.

No saucepan?

A microwave can be used to gently heat the dairy, but be careful not to boil it. Heat in short bursts, stirring frequently, then add spices and chocolate.

Frequently Asked Questions

Direct answers to what people search for after Googling this drink.

What is in a Drinking Chocolate?

A Drinking Chocolate typically contains cream, milk, dark chocolate, and flavorings like cinnamon and vanilla. This recipe also calls for whipped cream as a topping.

Can I make Drinking Chocolate vegan?

Yes, you can substitute the dairy with full-fat oat milk or a good quality coconut cream, and use a vegan dark chocolate. Ensure your whipped cream is also vegan.

How do I make it sweeter?

If the dark chocolate makes it too bitter for your taste, stir in a teaspoon or two of sugar, maple syrup, or honey after the chocolate has melted, tasting as you go.

What is the difference between hot chocolate and drinking chocolate?

Drinking chocolate is generally richer, thicker, and made with higher quality dark chocolate, often with less added sugar. Hot chocolate can be thinner, sweeter, and sometimes made from cocoa powder.

Can I make this ahead of time?

Yes, you can prepare the base and store it in the refrigerator for 2-3 days. Reheat gently on the stove or in the microwave, stirring well, before serving.

What kind of chocolate is best?

Opt for good quality dark chocolate with at least 70% cacao. Baker’s chocolate, couverture chocolate, or high-end chocolate bars are ideal for the best flavor and texture.

Why heat the milk slowly?

Slow heating prevents the milk from scorching, which can ruin the flavor. It also allows the cinnamon and vanilla bean to infuse their aromas and flavors more effectively into the dairy.

Can I add alcohol to Drinking Chocolate?

Absolutely. A shot of dark rum, whiskey, brandy, Kahlua, or a peppermint schnapps can turn this into a decadent adult beverage.

From the Drink Lab catalogue

Drink Lab has been collecting cocktail recipes since 2013. Some we wrote ourselves, plenty came in from readers, and the rest got passed across a bar somewhere along the way.

Last updated May 8, 2026 · 1 min read