Frothy Hot Chocolate

January/February 1991

Your rating: None Average: 4.7 (22 votes)

Whipping this otherwise old-fashioned hot chocolate creates the illusion of creaminess. To vary this recipe, substitute 1 tablespoon brandy for the liqueur and omit the cinnamon.

"Excellent! Excellent! Excellent ! Delicious Out of this world.I want to keep this recipe for my family. Thank you very much . From 1 to 10. Deserves 10. "
Frothy Hot Chocolate

Makes: 6 servings

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  • 4 1/2 cups low-fat milk
  • 1/3 cup sugar
  • 1/3 cup coffee liqueur, such as Kahlua or Tia Maria (optional)
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon


  1. Whisk together 1/2 cup milk, sugar, coffee liqueur (if using), cocoa, vanilla and cinnamon in a small bowl until a smooth paste forms. Heat the remaining 4 cups milk in a medium saucepan until steaming. Remove from heat and whisk vigorously. Whisk the cocoa mixture into the milk and pour into mugs.


Per serving: 149 calories; 4 g fat (2 g sat, 0 g mono); 15 mg cholesterol; 22 g carbohydrates; 6 g protein; 1 g fiber; 94 mg sodium; 32 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 other carbohydrate, 1 milk (2%)

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