Milk Chocolate Cinnamon Mocha

Pumpkin spice lattes get a lot of press during the fall. As a liquid stand-in for pumpkin pie, it is not surprising that they get so much press! That said, adding pumpkin-flavoring to a beverage isn’t the only way to warm it up for fall. This Milk Chocolate Cinnamon Mocha is a very easy-to-make drink that is sure to satisfy your seasonal drink cravings. The sweetness of the milk chocolate gives this coffee drink a rich base that is reminiscent of hot chocolate and makes it feel quite indulgent, while just a light touch of cinnamon ensures that the drink has some extra warmth to take off the early-morning chill.

Most mochas are made with dark chocolate these days and it is a nice change of pace to make one using milk chocolate. As I usually recommend for recipes that use chocolate, be sure to use a high quality milk chocolate that is made with real cocoa butter. A high quality milk chocolate should have a good balance between bittersweet cocoa and sweet dairy notes. It should melt smoothly on your tongue (which means that it will also melt smoothly in your drink) and not feel gritty or sugary.

This is an easy recipe to scale up and serve for a party because the milk chocolate cinnamon milk can be prepared in larger quantities on the stovetop. In fact, I tend to think it is best this way because you can draw more flavor from the cinnamon without using ground cinnamon, which is necessary when only making a single serving. If you are making a large batch, simply brew up your coffee separately and add the mocha mix to each mug before serving.

I recommend making this drink with low fat or whole milk, rather than skim milk, because it should feel a bit decadent when it is served. If you want to make it even richer, you can use half-and-half instead of milk. Skim milk can be used, however, and will still give you a satisfying drink. I serve mine topped with a sprinkle of cinnamon, however a dollop of whipped cream would not be out of place here if you want to dress it up.

Milk Chocolate Cinnamon Mocha
For One Serving
2 oz espresso or 4 oz strong coffee
1 oz milk chocolate, finely chopped
2 tsp sugar
1/4 tsp ground cinnamon
3-4 drops vanilla extract
6 oz milk, steamed (pref whole milk)
freshly grated cinnamon, for garnish

In a large mug, combine coffee, milk chocolate, sugar, cinnamon and vanilla extract. Stir regularly, until the chocolate melts and the mixture is smooth. Top with steamed milk (click here to learn how to steam milk without an espresso machine) and sprinkle with freshly grated cinnamon before serving.

For 4-6 Servings
6-oz milk chocolate, finely chopped
2 tbsp sugar
2 cinnamon sticks, broken
4 cups whole milk or half and half
1 tsp vanilla extract
4 oz strong coffee per serving
freshly grated cinnamon, for garnish

In a medium saucepan, combine milk chocolate, sugar, cinnamon sticks, milk and vanilla extract. Slowly bring mixture to a simmer, removing the pot from the heat just as small bubbles start to form around the outer edge of the pan. Stir until chocolate is melted and mixture is smooth. Remove cinnamon sticks.
Combine 6-8-oz of milk with 4-oz of hot, strong coffee for each serving. Top with whipped cream, if desired, and dust with a pinch of freshly grated cinnamon.