Cinnamon and Clove-Spiced Guatemalan Hot Chocolate
A warm, comforting Guatemalan-style hot chocolate infused with aromatic cinnamon and clove for a rich and spicy treat. This latin american-inspired desserts ready in about 15 minutes brings together whole milk, unsweetened cocoa powder, granulated sugar for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 210 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups whole milk
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 2 oz (60 g) dark chocolate, chopped
- 1/8 tsp pinch of salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, whisk together 4 cups whole milk, 1/3 cup unsweetened cocoa powder, and 1/2 cup granulated sugar over medium heat.
- Step 2: Stir continuously until the mixture is warm and the cocoa and sugar are fully dissolved, about 4 minutes.
- Step 3: Add 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/8 tsp salt, and 2 oz chopped dark chocolate to the saucepan. Continue stirring until the chocolate melts completely and the mixture is smooth and slightly thickened, about 5 minutes.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract.
- Step 5: Pour into mugs and serve hot for a cozy, spiced beverage reminiscent of Guatemalan flavors.
Frequently asked questions
How long does Cinnamon and Clove-Spiced Guatemalan Hot Chocolate take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Cinnamon and Clove-Spiced Guatemalan Hot Chocolate?
Refrigerate any leftover cinnamon and clove-spiced guatemalan hot chocolate in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Cinnamon and Clove-Spiced Guatemalan Hot Chocolate?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon and Clove-Spiced Guatemalan Hot Chocolate for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon and Clove-Spiced Guatemalan Hot Chocolate?
Latin American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
