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Drink recipe · from the recipe book

Maple Orange Cinnamon Hot Cocoa

A silky skim-milk cocoa with deep chocolate, warm cinnamon and a bright whisper of orange, sweetened gently with maple syrup and topped with a tangy cinnamon yogurt dollop.

Maple Orange Cinnamon Hot Cocoa

Ingredients

  • 2 cups (470 ml)460 gSkim milk
  • 3½ tbsp18 gUnsweetened cocoa powder
  • 1½ tbsp28 gMaple syrup
  • 2 tbsp (30 ml)30 gOrange juicefreshly squeezed
  • ¾ tsp2 gGround cinnamon
  • 1½ oz40 gPlain Greek yogurt, nonfat
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. In a small bowl, stir the Greek yogurt with half of the cinnamon until smooth; set this topping aside so it can lose its chill.
  2. In a small saucepan off the heat, add the unsweetened cocoa powder, the remaining half of the cinnamon, the salt and about a quarter of the skim milk, and whisk into a smooth, lump-free paste.
  3. Whisk the remaining three-quarters of the skim milk into the cocoa paste, then set the pan over medium-low heat.
  4. Heat, whisking often, until steaming and small bubbles form at the edge, about 5 minutes; do not let it boil.
  5. Take the pan off the heat and whisk in the maple syrup, orange juice and vanilla until frothy.
  6. Pour the hot cocoa into two mugs and top each with half of the cinnamon yogurt. Serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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