Cocoa Cinnamon Coffee

Cocoa cinnamon coffee transforms your morning brew into something extraordinary without fancy equipment or barista skills.

I’ve been making this drink for years, and it never fails to impress guests who think I’ve spent ages perfecting some complex coffee shop recipe.

The truth?

It takes less than 10 minutes and uses ingredients you probably already have.

Key Info

Prep Time	Cook Time	Total Time	Servings	Difficulty
3 minutes	7 minutes	10 minutes	1	Easy

Dietary tags: Vegetarian, Can be made dairy-free, Can be made vegan, Naturally gluten-free

Equipment Needed

• Coffee maker or French press
• Small saucepan
• Whisk or spoon
• Measuring spoons
• Coffee mug (12-16 oz capacity)

Don’t have a fancy setup?

Use a basic drip coffee maker and a pot you’d normally heat soup in. Works perfectly.

Ingredients

Coffee Base:

• 1/3 cup (27g) ground coffee
• 1 tsp (2g) ground cinnamon
• 6 oz (180ml) hot water

Cocoa Mixture:

• 1 cup (240ml) whole milk [substitute: oat milk, almond milk, or half-and-half]
• 2 tbsp (12g) unsweetened cocoa powder
• 2 tbsp (25g) granulated sugar [substitute: honey, maple syrup, or coconut sugar]
• 1 tsp (5ml) vanilla extract

Toppings:

• Whipped cream
• Pinch of ground cinnamon
• 1 cinnamon stick (optional garnish)

Method

1. Mix the cinnamon into your coffee grounds

Add the cinnamon directly to your ground coffee before brewing. This is crucial. It allows the hot water to extract the cinnamon oils properly, giving you a smooth, evenly distributed flavor instead of gritty cinnamon floating on top.

2. Start brewing your coffee

Brew as you normally would using your preferred method. While that’s happening, move to the next step.

3. Combine milk, cocoa, and sugar in a saucepan

Pour the milk into your saucepan over medium-low heat. Add the cocoa powder and sugar while the milk is still cold. Whisk immediately to prevent clumping.

4. Heat the mixture until it steams

Stir continuously for 3-4 minutes. Watch for small bubbles forming around the edges and steam rising from the surface. Temperature should reach about 160°F (71°C). Never let it boil—this scorches the cocoa and creates a bitter taste that’ll ruin everything.

5. Remove from heat and add vanilla

Once steaming, take the pan off the burner. Stir in the vanilla extract. Let it sit for 30 seconds.

6. Pour cocoa mixture into your mug first

Fill your mug about one-third full with the chocolate mixture. This creates a rich base.

7. Top with the cinnamon coffee

Slowly pour the brewed coffee over the cocoa mixture. Stir well to combine everything.

8. Add your toppings

Top with a generous dollop of whipped cream, dust with cinnamon, and add a cinnamon stick if you’re feeling fancy.

Crucial Tips

• Mix cinnamon into dry grounds, not finished coffee – This prevents that chalky, gritty texture
• Keep heat at medium-low – High heat scorches cocoa powder and creates bitterness
• Dissolve cocoa completely – No one wants chocolate chunks
• Use quality cocoa powder – The Dutch-process cocoa gives a smoother, less acidic taste

Additional Notes

Storage:

This drink doesn’t store well. Make it fresh each time for best results. If you absolutely must store it, refrigerate in an airtight container for up to 24 hours and reheat gently on the stovetop.

Scaling:

To make 4 servings, multiply everything by 4. Use 1⅓ cups coffee grounds, 4 tsp cinnamon, 4 cups milk, 8 tbsp cocoa, 8 tbsp sugar, 4 tsp vanilla. Brew in a larger pot and heat the milk mixture in a bigger saucepan.

Common mistakes:

• Adding cinnamon after brewing (results in gritty texture)
• Boiling the milk mixture (creates burnt flavor)
• Using cold ingredients (drink cools too quickly)
• Skipping the whisk (leaves cocoa clumps)

Variations to try:

• Spicy Mexican Mocha: Add ⅛-¼ tsp cayenne pepper to the cocoa mixture for heat
• Extra Rich Version: Replace milk with half-and-half or add 2 tbsp heavy cream
• Dairy-Free: Use full-fat coconut milk or cashew milk (avoid watery plant milks)
• Iced Version: Brew coffee and cocoa mixture, chill completely, pour over ice
• Mocha Variation: Add 1 shot of espresso for extra caffeine kick

My favorite twist?

I add a tiny pinch of sea salt to the cocoa mixture. It enhances the chocolate flavor in a way that makes people ask what my “secret ingredient” is. Try this once and you’ll understand why I haven’t bought a flavored latte in years.

The combination of freshly brewed cinnamon coffee with rich cocoa creates something that tastes far more expensive than it actually is. Plus, making it yourself means controlling the sweetness level—I’ve gradually reduced the sugar to 1 tablespoon and honestly prefer it that way now.

The real coffee and chocolate flavors shine through without being buried in syrup. Your morning routine just got significantly better.