Introduction

This Spiced Hot Cocoa is a cozy and comforting drink that warms you from the inside out. Infused with anti-inflammatory spices like turmeric, cinnamon, and ginger, it’s a delicious way to enjoy a healthier twist on classic hot cocoa.

A white cup filled with rich brown hot chocolate topped with three large, soft white marshmallows sprinkled with light brown cocoa powder, sitting on a white saucer decorated with blue and green floral patterns, with several marshmallows scattered around the saucer and a golden spoon full of bright orange cinnamon powder resting on the edge, all placed on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups of almond milk (or any milk of choice)
2 tablespoons of unsweetened cocoa powder
1 tablespoon of maple syrup or honey
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/8 teaspoon of ground cardamom
Pinch of ground black pepper
Whipped cream or marshmallows for topping (optional)

Instructions

Step 1: In a medium saucepan, heat the almond milk over medium heat until steaming, but not boiling.
Step 2: Whisk in the cocoa powder, ensuring there are no lumps.
Step 3: Stir in the maple syrup or honey, mixing thoroughly.
Step 4: Add the ground turmeric, cinnamon, ginger, and cardamom, whisking continuously to blend all the spices evenly.
Step 5: Add a pinch of ground black pepper to aid the absorption of curcumin in turmeric.
Step 6: Allow the mixture to heat through for 2-3 minutes, stirring to meld the flavors.
Step 7: Remove from heat and pour the spiced hot cocoa into mugs.
Step 8: Top with whipped cream or marshmallows if desired. Serve hot and enjoy the delicious warming flavors.

Tips & Variations

Use plant-based milk and maple syrup to keep this drink vegan-friendly.
Adjust sweetness by adding more or less maple syrup or honey according to your taste.
Try grinding fresh spices for a more vibrant flavor.
For a creamier texture, add a splash of coconut cream or oat milk.

Storage

Store any leftover spiced hot cocoa in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent separation. Freshly made is best for flavor and texture.

How to Serve

A white cup filled with rich brown hot chocolate topped with three large white marshmallows dusted with cocoa powder sits on a white plate decorated with a colorful floral pattern in blue, red, orange, and green. Around the cup on the plate are four more large white marshmallows, along with a golden spoon filled with bright orange-brown powder, likely turmeric, resting on the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk in this recipe?

Yes, feel free to substitute almond milk with any other milk such as dairy, oat, soy, or coconut milk depending on your preference.

Is this spiced hot cocoa suitable for a vegan diet?

Absolutely! To keep it vegan, use plant-based milk and sweeten with maple syrup instead of honey.

Spiced Hot Cocoa Anti-Inflammatory Drink Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

Enjoy a cozy and healthy spiced hot cocoa that harnesses the anti-inflammatory benefits of turmeric, cinnamon, ginger, and cardamom. This soothing almond milk-based drink is lightly sweetened with maple syrup or honey and perfect for warming up on chilly days while supporting your wellbeing.

Author: Dana
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 2 servings 1x
Category: Beverage
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Spiced Hot Cocoa

2 cups almond milk (or any milk of choice)
2 tablespoons unsweetened cocoa powder
1 tablespoon maple syrup or honey
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
Pinch of ground black pepper

Toppings (optional)

Whipped cream
Marshmallows

Instructions

Heat the milk: In a medium saucepan, warm the almond milk over medium heat until it is steaming but not boiling, ensuring gentle heat to preserve the milk’s flavor.
Add cocoa powder: Whisk in the unsweetened cocoa powder, stirring thoroughly to break up any lumps and create a smooth chocolate base.
Sweeten the cocoa: Stir in maple syrup or honey completely to distribute sweetness evenly throughout the mixture.
Add spices: Incorporate ground turmeric, cinnamon, ginger, and cardamom into the saucepan. Continuously whisk to blend the aromatic spices evenly and enhance flavor complexity.
Add black pepper: Sprinkle in a pinch of ground black pepper, which helps with the absorption of curcumin from turmeric, boosting its anti-inflammatory effects.
Heat to meld flavors: Continue heating the mixture for 2-3 minutes, stirring constantly so all the spices infuse well without burning or scorching the milk.
Serve: Remove the saucepan from heat and pour the hot cocoa into mugs.
Add toppings: Optionally, top with whipped cream or marshmallows for added indulgence.
Enjoy: Serve immediately and savor the warming, spiced flavors paired with the drink’s health benefits.

Notes

Turmeric contains curcumin, known for powerful anti-inflammatory properties.
Black pepper enhances curcumin’s bioavailability, increasing turmeric’s health benefits.
Cinnamon and ginger contribute additional anti-inflammatory and antioxidant effects.
To make this drink vegan, use plant-based milk such as almond milk and substitute honey with maple syrup.
Adjust sweetness by altering the quantity of maple syrup or honey to your taste preference.

Keywords: hot cocoa, anti-inflammatory, turmeric, spices, healthy drink, cozy beverage