Salted Cinnamon Hot Chocolate

Well, well.

I finally have another recipe! I promise you I’m working on plenty of recipes, and it’s not that I don’t want to share them, I simply am struggling to get them right! I only have a few hours a night to make dinner and test whatever recipe I’m currently obsessed with. If it goes well, then I have to test it again the next night to make sure it wasn’t a fluke and to photograph it. If it goes wrong, or something just isn’t how I dreamed it would be, I test again the next night and so on and so forth. Luckily this one only took 3 trials to give me extremely delicious results.

Even though I perfected this recipe a couple days ago, it took me a while to put this post together. I always felt, on some level, I would be a writer. When I was a kid, I loved to read and I wanted to write a book, something along the lines of To Kill a Mockingbird (because it’s my favourite) that would not only have a similar style but also match it’s cultural significance. I would still love to do that but I have absolutely no idea what I would write about. I’ve come to realize that I’m a much better editor than I am a writer; I can pick out what’s good in someone else’s work, but I  can’t think of a story to tell. When I started this blog I thought  the writing would be the best part and it would help me find my voice. I actually find these posts incredibly difficult to write and am surprisingly passionate about experimenting in the kitchen. Funny, eh?

This is one of those classic unexpected recipes. It started out as an idea for a salted caramel hot chocolate, but it just did not work. I don’t know why but trying it with cinnamon seemed like a great idea, and it really worked perfectly. It’s funny how your original ideas fail and something completely random ends up working. Plus, who has ever heard of salted cinnamon? It’s a bit of a more unique flavour combination but there’s nothing wrong with that.

How cute is my mug by the way?

I’ve included a couple of notes with this recipe, detailing how you can adjust the recipe to your liking so please take a look before making!

Salted Cinnamon Hot Chocolate

Salt, cinnamon, and chocolate are a perfect combination. If you didn't know it before, you're going to learn with this hot chocolate. 

Keyword chocolate
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 3
Author Waverly Tracey


  • 3 cups non-dairy milk (I like soy best, but it's your choice)
  • 5 tablespoons unsweetened cocoa powder
  • 2 tablespoons vegan chocolate chips
  • 3 tablespoons vegan white sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt, plus more for serving


  1. In a medium pot, add the non-dairy milk, cocoa powder, chocolate chips, sugar, cinnamon and salt. Heat on medium and stir very well to incorporate the ingredients as best as you can (you may not eliminate all the powdery bits at first so don't worry, because it will get there.. The chocolate chips will not melt right away either.)

  2. Let it continue to heat, stirring every so often to incorporate the cocoa powder and melt the chocolate chips.  Once I see steam, I stir more frequently and usually give about 15-20 more seconds then remove it from the heat. In total, I only heat it for around 5 minutes to reach the perfect hot chocolate temperature.. Every stove is different so the best way to judge it is by the appearance of steam rather than time. You may like a hotter drink, so feel free to heat it longer, but to be safe don't heat it for much longer than recommend, and drip a little bit of the hot chocolate on your hand to test the temperature before drinking.

  3. Once heated, divide the hot chocolate amongst three mugs. Sprinkle a dash or two of salt on top of each and serve.

Recipe Notes

*If you prefer a richer, more decadent hot chocolate, reduce the non-dairy milk by half a cup or a quarter cup. The firs time I made this I only used 2 1/2 cups soy milk, and kept everything else the same and I really enjoyed it. 

* If you like things super sweet, add in an extra 1-2 teaspoons of sugar. Start with one, then adjust as needed by the teaspoon.

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