Celebrate with the best Hot Cocoa Recipes for National Cocoa Day—from classic creamy cocoa to indulgent flavors like peppermint and caramel. The ultimate cozy treat for chocolate lovers!

Rich, creamy, and soul-warming—these Hot Cocoa Recipes for National Cocoa Day are everything you need to celebrate the coziest day of the year. Whether you’re snuggling under a blanket, hosting a holiday get-together, or watching the snow fall, these recipes will make every sip taste like pure comfort.

Hot Cocoa Recipes for National Cocoa Day

1) Midnight Velvet Parisian Cocoa

Thick, glossy, and unapologetically chocolatey—the kind you sip slowly and guard with your life.

Serves: 2 generous mugs
Time: 10 minutes

Ingredients

• Whole milk: 1½ cups (360 ml)
• Heavy cream: ½ cup (120 ml)
• Unsweetened Dutch-process cocoa powder: 2 tbsp (12 g), sifted
• Dark chocolate, finely chopped (70% cacao): 3 oz (85 g)
• Maple syrup or sugar: 2–3 tbsp (30–45 g), to taste
• Cornstarch: 1 tsp (3 g), whisked with 1 tbsp cold milk (for silk)
• Pure vanilla extract: ½ tsp
• Fine sea salt: a pinch

Stove Choreography

• In a small saucepan over medium heat, whisk milk and cream until steam rises (no boil).
• Whisk in cocoa powder and salt until smooth and inky.
• Add chopped dark chocolate and maple/sugar; whisk until fully melted and glossy.
• Stream in the cornstarch slurry, whisking; simmer 30–45 seconds until slightly thick and nappe-coat.
• Take off heat, stir in vanilla. Pour into pre-warmed mugs. Top with shaved chocolate or a dollop of whipped cream.

Pro Move: Pre-warm mugs with hot water so the cocoa stays lush to the last sip.

2) Toasted Coconut Dream Cocoa (Dairy-Free)

This one tastes like a winter beach bonfire—smoky, nutty, and creamy without a drop of dairy.

Serves: 2 mugs
Time: 12 minutes

Ingredients

• Unsweetened shredded coconut: ¼ cup (20 g)
• Canned light coconut milk (well shaken): 1 cup (240 ml)
• Water: 1 cup (240 ml)
• Unsweetened natural cocoa powder: 2 tbsp (12 g), sifted
• Dark chocolate (dairy-free), finely chopped: 2 oz (56 g)
• Maple syrup: 2–3 tbsp (30–45 ml)
• Pure vanilla extract: ½ tsp
• Fine sea salt: a pinch

Island-In-December Method

• Dry-toast shredded coconut in a saucepan over medium heat, 2–3 minutes until golden and fragrant.
• Add coconut milk and water. Bring just to a steamy simmer; turn off heat and steep 3 minutes.
• Strain out the coconut; return liquid to pan.
• Add cocoa, chopped chocolate, maple, and salt; whisk over low-medium heat until smooth and hot.
• Stir in vanilla and pour. Garnish with a small sprinkle of toasted coconut.

Pro Move: For extra body, blitz the hot cocoa with an immersion blender 10 seconds for café-style foam.

3) Fireside Mexican-Spiced Cocoa

Cinnamon warmth, a whisper of chili, and deep chocolate make this a cold-night classic.

Serves: 2 mugs
Time: 10 minutes

Ingredients

• Milk (2% or whole): 2 cups (480 ml)
• Unsweetened Dutch-process cocoa powder: 2 tbsp (12 g), sifted
• Dark chocolate, finely chopped (60–70%): 2 oz (56 g)
• Brown sugar or piloncillo, finely grated: 2–3 tbsp (25–35 g)
• Ground cinnamon: ½ tsp
• Ground ancho chili: ⅛–¼ tsp (gentle warmth)
• Espresso powder (optional but brilliant): ¼ tsp
• Pure vanilla extract: ½ tsp
• Fine sea salt: a pinch

Cozy Heat Method

• Heat milk until steamy. Whisk in cocoa, cinnamon, chili, espresso powder, and salt until smooth.
• Add chocolate and brown sugar; whisk until melted and slightly thickened, 2–3 minutes.
• Stir in vanilla, pour, and dust with a pinch of cinnamon.

Pro Move: If you like more body, whisk in 1 tsp cornstarch slurry (as in Recipe 1) for a Spanish-style thickness.

4) Peppermint Bark Swirl Cocoa

Dark cocoa meets ribbons of molten white chocolate and a clean peppermint snap. It’s holiday movie material.

Serves: 2 mugs
Time: 10 minutes

Ingredients

• Whole milk: 2 cups (480 ml)
• Unsweetened Dutch-process cocoa powder: 1½ tbsp (9 g), sifted
• Dark chocolate, finely chopped (60–70%): 1½ oz (43 g)
• White chocolate, finely chopped: 1½ oz (43 g)
• Sugar or maple syrup: 2 tbsp (25 g)
• Peppermint extract: ⅛–¼ tsp (measure carefully; it’s potent)
• Fine sea salt: a pinch

Topping: Crushed peppermint candies, whipped cream (optional)

Swirl-And-Shine Method

• Bring milk to steamy hot, not boiling.
• Whisk in cocoa, salt, dark chocolate, and sugar until velvety. Remove from heat and stir in peppermint extract.
• Divide cocoa between mugs. Sprinkle in white chocolate and give one lazy swirl so it marbles rather than fully melts in.
• Crown with whipped cream and a dust of crushed peppermint if you want theater.

Pro Move: Warm the white chocolate in your palm for 5 seconds before adding; it softens just enough to melt in beautiful ribbons.

5) Breakfast-Strong Protein Cocoa

A serious morning mug that tastes like dessert, keeps you full, and skips the blood-sugar roller coaster.

Serves: 1 large mug
Time: 6 minutes

Ingredients

• Unsweetened almond milk (or dairy): 12 oz (355 ml)
• Unsweetened natural cocoa powder: 1½ tbsp (9 g), sifted
• Collagen peptides or whey protein isolate (unflavored or chocolate): 1 scoop (20–25 g)
• 100% pure maple syrup or monk fruit: 1–2 tsp, to taste
• Pure vanilla extract: ¼ tsp
• Fine sea salt: a pinch
• Optional add-ins: 1 tsp MCT oil or 1 tbsp peanut butter powder

No-Clump, All-Silk Method

• Bring to just-steamy over medium heat.
• In a mug, whisk cocoa with 2 tbsp hot milk to a smooth paste.
• In a separate cup, whisk protein with ¼ cup warm milk until lump-free.
• Pour remaining hot milk into the cocoa paste, whisk smooth, then stream in the tempered protein while whisking.
• Add sweetener, vanilla, salt (and optional add-ins). Froth 5–10 seconds with a handheld frother for a creamy cap.

Pro Move: Keep the liquid under a simmer after adding protein. Gentle heat preserves texture.

Hot Cocoa Toppers & Finishing Touches

• Citrus Whisper: Microplane orange zest over Peppermint Bark Swirl for a candy-cane-meets-truffle vibe.
• Spice Dust: Mix equal parts cocoa, cinnamon, and espresso powder; dust any mug lightly before serving.
• Nutty Crunch: Cocoa nibs + chopped toasted hazelnuts = crackly, grown-up crunch.
• Marshmallow Upgrade: Toast marshmallows under a broiler (30–45 seconds) and plop them in like a campfire cameo.

Batch, Store, Reheat (Read This Before A Party)

• Double Or Triple: Multiply ingredients straight up; use a Dutch oven for even heat.
• Hold Warm: Keep at 140–150°F (60–65°C) in a slow cooker on “warm,” whisking every 15 minutes.
• Reheat: Low heat, whisk often; if it thickens too much, splash in milk to loosen.

I want you to treat these mugs like little ceremonies: heat steady, whisk confident, sip slowly. Save this page, pick your mood, and celebrate National Cocoa Day with a recipe that tastes like it was written just for you—because it was.