Almond Hot Cocoa / Hot Chocolate

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“I've been making this since I was a kid. I was taught it by my Grandmother, who learned it from her mother. It's a very old, very easy recipe. I craved this drink constantly while pregnant. I usually use Hershey bars or Kisses to make this. I like to use leftover chocolate from Christmas and Halloween to make this. I have used every chocolate imaginable for this and I've never had a complaint yet. Also, you can use water instead of milk, though it will taste different then intended. I use milk to make sure my daughter drinks enough during the holidays. It has a kick to it, because of the Cayenne and Cinnamon. If you taste test throughout, you should have no problems. Besides, that just means you have an excuse to have more chocolate. : ) Note: You can also make this into Peppermint Cocoa. See directions below.”
2 12 oz. Mugs

Ingredients Nutrition

  • 15 mini Hershey Bars
  • 24 ounces milk
  • 1 -2 ounce sugar (To taste)
  • 1 teaspoon cocoa
  • 1 pinch cayenne pepper (less is more with Cayenne)
  • 18 teaspoon cinnamon
  • 18 teaspoon vanilla extract
  • 18 teaspoon almond extract (Flavor Option A for Almond Cocoa)
  • 12 candy cane, Fine Chopped (Flavor Option B for Peppermint Cocoa)
  • 1 -2 teaspoon peppermint, altoids Crushed into fine powder (Flavor Option C for Peppermint Cocoa)


  1. In a large sauce pan, heat milk over medium-low.
  2. While heating Milk, Chop up Hershey bars. (And peppermint, if applicable.).
  3. Once milk is hot (Do NOT Boil), stir in All other ingredients. (Make sure to use only one flavoring.).
  4. Don't stop gently stirring.
  5. Take a spoon and taste it.
  6. Add sugar slowly, tasting as you go.
  7. Once you get to where you like it, stop.
  8. Turn off burners, and whisk until frothy. (Note: I usually put it in a blender to make the whisking that much easier. Shh, don't tell my Grandma.).
  9. Pour into mugs and enjoy.

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