Nothing says winter in Canada or the US like a big mug of thick, creamy hot chocolate. In my “chocolat chaud costaud” video, I shared three over-the-top versions: almond, banana, and a rich white chocolate cinnamon hot chocolate. This recipe focuses on that last one: an ultra creamy white hot chocolate with real cinnamon, adjusted and improved since I filmed the video.

Rich White Chocolate Cinnamon Hot Chocolate

In the video version, I pushed the richness to the maximum: lots of white chocolate, plenty of cream, and a generous dose of sweetness. It tastes amazing, but it can be a little too sweet and a bit unstable if the chocolate overheats. For this written recipe, I kept the same spirit—thick, indulgent, and comforting—but refined the proportions, simplified the method, and added key details so it works every time on your stove at home.

This white chocolate cinnamon hot chocolate is perfect for Christmas markets at home, cozy snow days, movie nights, or after a big winter dinner with something like a classic boeuf bourguignon or a rich creamy pasta.

Why this white chocolate cinnamon hot chocolate works

White chocolate behaves differently from dark or milk chocolate. It is mostly cocoa butter, sugar, and milk solids, so it can:

Turn grainy or split if overheated
Taste overly sweet if the proportions are not balanced
Feel heavy if there is too much cream and not enough liquid

In this updated version, the recipe:

Uses a precise balance of milk and cream for a drinkable but still thick texture
Infuses cinnamon gently in warm milk for deeper, more even flavor
Adds a pinch of salt to balance the sweetness of white chocolate
Keeps the heat low so the chocolate melts smoothly without splitting

The result is a smooth, café-style white hot chocolate with a gentle cinnamon warmth and a texture that coats the spoon without becoming a pudding.

Ingredients: what you need

This recipe makes about 2 large mugs or 3 smaller cups.

For the white chocolate cinnamon hot chocolate

200ml (¾ cup + 1 tbsp) milk 2%, or whole milk
150ml (⅔ cup) heavy cream 35%
120g (4.2 oz) white chocolate, finely chopped
1 cinnamon stick, or
2g (¾ tsp) ground cinnamon, to taste
5ml (1 tsp) vanilla extract
1 pinch fine salt
5–10ml (1–2 tsp) cane sugar, brown sugar or maple syrup, optional, to taste

Substitutions and variations

Lighter texture
Replace some of the cream with extra milk. For a lighter version, use:
- 250ml (1 cup) milk
- 100ml (⅖ cup) cream
Dairy-free version
Use a bar of good vegan white chocolate and replace:
- Milk with unsweetened almond milk or oat milk
- Cream with coconut cream
  Keep in mind that the flavor will change slightly and coconut will be more pronounced.
No cinnamon
Skip the cinnamon and keep the vanilla for a simple white hot chocolate.
Chai-style spices
Add a pinch of ground nutmeg, cardamom, or ginger with the cinnamon for a chai-inspired twist.
Stronger cinnamon flavor
Use both a cinnamon stick and a small pinch of ground cinnamon at the end.

Step-by-step: how to make white chocolate cinnamon hot chocolate

1. Infuse the milk with cinnamon

In a small saucepan, add:
- 200ml (¾ cup + 1 tbsp) milk
- 1 cinnamon stick
- Pinch of salt
Warm gently over low heat until the milk is steaming but not boiling. Let it steep for about 5–10 minutes.
Remove the cinnamon stick. If you’re using ground cinnamon only, you will add it later when the chocolate is melted.

This step extracts the flavor into the milk instead of leaving dry cinnamon floating on top.

2. Prepare the white chocolate base

Place 120g (4.2 oz) finely chopped white chocolate into a heat-safe bowl or directly into a clean saucepan.
Add 150ml (⅔ cup) heavy cream.
Pour the warm cinnamon-infused milk over the chocolate and cream.

Let it sit for 1–2 minutes so the heat begins to melt the chocolate.

3. Melt gently without boiling

Place the saucepan over very low heat.
Stir constantly with a spatula or whisk until the white chocolate is completely melted and the mixture is smooth and glossy.
The liquid should be hot but never boiling. White chocolate is sensitive; high heat can cause it to split.

If you’re using ground cinnamon instead of a stick, whisk in ¾ tsp ground cinnamon at this stage.

4. Finish the drink

Off the heat, add:
- 5ml (1 tsp) vanilla extract
- Optional 5–10ml (1–2 tsp) sugar or maple syrup, to taste
Taste and adjust:
- More cinnamon if you want a stronger spice
- A splash of milk if the texture is thicker than you like
Froth with a handheld frother or whisk vigorously if you want a bit of foam on top.

5. Serve

Pour into pre-warmed mugs and serve immediately. You can add:

Ground cinnamon dusting
White chocolate shavings
Lightly whipped cream
A cinnamon stick as a stirrer

Tips for success

Chop the white chocolate finely
The smaller the pieces, the more evenly they melt.
Keep the heat low
If the mixture starts to steam aggressively or bubble, remove from heat and whisk. High heat is the enemy of white chocolate.
Balance the sweetness
Always taste before adding extra sugar. Most white chocolate is already very sweet.
Reheating
Reheat gently on low heat, stirring constantly. Do not microwave at full power; use short bursts and stir between each.

What to serve with white chocolate cinnamon hot chocolate

This cozy drink is a natural fit for desserts and winter comfort food. It pairs beautifully with:

A slice of foolproof lemon meringue pie for a tangy contrast: https://www.micheldumas.com/en/foolproof-lemon-meringue-pie-recipe/
Rich creme brulee with caramelized top: https://www.micheldumas.com/en/creme-brulee-recipe-with-caramelized-top/
Moist and fluffy blueberry muffins for brunch: https://www.micheldumas.com/en/moist-and-fluffy-blueberry-muffins-recipe/
A slice of classic red velvet cake: https://www.micheldumas.com/en/red-velvet-cake-moist-easy-classic/
A scoop of no-churn dark chocolate ice cream for hot-and-cold contrast: https://www.micheldumas.com/en/no-churn-dark-chocolate-ice-cream/

For a full cozy winter menu, serve this hot chocolate after:

Classic French onion soup with cheesy gratin: https://www.micheldumas.com/en/classic-french-onion-soup-recipe/
Creamy butternut squash soup: https://www.micheldumas.com/en/creamy-butternut-squash-soup/
Or a festive Buche de Noel yule log at Christmas: https://www.micheldumas.com/en/buche-de-noel-classic-french-yule-log/

FAQ – White chocolate cinnamon hot chocolate

Can I make this recipe ahead of time?
Yes. You can make the hot chocolate a few hours in advance, keep it in the fridge, then reheat gently on low heat while whisking. Do not boil when reheating.

My white chocolate split. What happened?
This usually means the heat was too high or the chocolate was overheated without enough liquid. Next time, melt over very low heat and remove from heat as soon as the chocolate is melted.

Can I use chocolate chips instead of a bar?
Yes, but choose high quality white chocolate chips. Some baking chips are designed to hold their shape and don’t melt as smoothly.

Can I make this recipe without cream?
You can replace the cream with more milk, but the texture will be thinner. Use whole milk for a richer result and consider adding a tablespoon of butter or coconut cream for extra body.

How can I make it less sweet?
Use a milder white chocolate, avoid adding extra sugar, and add a pinch more salt. You can also increase the milk slightly to dilute the sweetness.

Can I spike it for an adult version?
Yes. A splash of dark rum, Baileys, or amaretto works very well. Add the alcohol at the end, off the heat.