Guatemalan-Style Hot Chocolate with Cinnamon and Anise
A comforting Guatemalan hot chocolate spiced with cinnamon and star anise, made by melting rich dark chocolate into warm milk for a creamy, aromatic drink. This latin american-inspired cocktails & drinks ready in about 15 minutes brings together whole milk, dark chocolate, chopped (70% cacao), stick cinnamon stick 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 220 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
- 3 cups whole milk
- 4 oz dark chocolate, chopped (70% cacao)
- 1 stick cinnamon stick
- 1 whole star anise
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 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, combine 3 cups whole milk, 1 cinnamon stick, and 1 whole star anise. Heat over medium heat until just simmering, about 5 minutes, stirring occasionally.
- Step 2: Remove spices and discard. Add 4 oz chopped dark chocolate, 2 tbsp granulated sugar, 1 tsp vanilla extract, and 1/8 tsp salt to the warm milk. Stir continuously over low heat for 3-4 minutes until chocolate melts completely and the mixture is smooth and glossy.
- Step 3: Pour hot chocolate into mugs and serve immediately for a rich, spiced Guatemalan-style beverage perfect for chilly evenings.
Frequently asked questions
How long does Guatemalan-Style Hot Chocolate with Cinnamon and Anise 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 Guatemalan-Style Hot Chocolate with Cinnamon and Anise?
Refrigerate any leftover guatemalan-style hot chocolate with cinnamon and anise 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 Guatemalan-Style Hot Chocolate with Cinnamon and Anise?
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 Guatemalan-Style Hot Chocolate with Cinnamon and Anise 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 Guatemalan-Style Hot Chocolate with Cinnamon and Anise?
Latin American cocktails & drinks 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.
