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Hot dark chocolate with cinnamon and cognac

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Cozy up with a cup of spiked hot chocolate

Relaxing by the fire on a cold winter day, sipping a cup of thick hot chocolate. Isn't winter great?

Cozy up with a cup of spiked hot chocolate

When it's winter, the menus change and hot chocolate appears in different variations. Learn how to make a very thick hot chocolate like it's done in Italy. This time though, it's spiked with a little bit of cognac and cinnamon to make the taste more special on the cold winter days.

Hot dark chocolate with cinnamon and cognac recipe

Yields 2 cups


  • 3/4 tablespoon cornstarch (or flour)
  • 1-1/2 ounces unsweetened cocoa powder
  • 1/2 teaspoon cinnamon powder
  • 1-1/2 ounces dark chocolate (60-70 percent), chopped
  • 1-1/2 tablespoons sugar (adjust according to the sweetness you prefer)
  • 1-1/2 cups milk
  • 1 tablespoon cognac


  1. Over low heat, in a small saucepan, mix the cornstarch, cocoa powder, cinnamon, chopped chocolate and sugar.
  2. Pour in the milk, little by little, and mix continuously with a small whisk.
  3. Add the cognac before the hot chocolate thickens and let the alcohol evaporate, about 2 minutes.
  4. If the hot chocolate is too thick or needs more sugar, just add more milk and sugar.

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