This Halloween Extra-Dark Hot Cocoa is the ultimate drink for warming up on a chilly Halloween night. With rich, dark chocolate and a hint of spookiness, it’s a decadent treat for both kids and adults. Topped with whipped cream, a sprinkle of cocoa, and eerie Halloween-themed garnishes, this hot cocoa is as much fun to look at as it is to drink.

Ingredients

2 cups whole milk (or any milk of your choice)
1/2 cup heavy cream

1/4 cup dark cocoa powder (unsweetened)
4 oz dark chocolate (chopped or chips)
2 tbsp sugar (adjust to taste)

1 tsp vanilla extract
A pinch of cinnamon (optional)
Whipped cream for topping

Chocolate sprinkles or cocoa powder for garnish
Halloween-themed candies (such as gummy worms, chocolate eyeballs, or candy corn)
Marshmallow ghosts (optional for garnish)

Directions

Heat the Milk and Cream:
In a medium saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until warm but not boiling. Stir occasionally.
Make the Cocoa:
Once the milk and cream are warm, whisk in the dark cocoa powder until fully dissolved. Add the sugar, and continue stirring until the mixture is smooth and creamy.
Add the Chocolate:
Add the dark chocolate to the mixture, stirring until it is fully melted and incorporated. The cocoa should be rich and smooth at this point.

Flavor It:
Stir in the vanilla extract and a pinch of cinnamon if desired for an extra touch of warmth and flavor.
Serve:
Pour the hot cocoa into mugs, and top generously with whipped cream. Sprinkle with chocolate sprinkles or cocoa powder for a bit of flair.
Garnish:
For an extra Halloween twist, garnish your cocoa with spooky Halloween-themed candies or marshmallow ghosts. Place candy eyeballs, gummy worms, or candy corn on top for a fun and eerie touch.

Time and Servings

Prep Time: 10 minutes
Servings: 2-4 servings (depending on the size of the mugs)

Variations

Spiced Dark Cocoa: Add a pinch of cayenne pepper or chili powder for a spicy kick that complements the dark chocolate flavor.

Vegan Version: Substitute the whole milk and heavy cream with almond milk or coconut milk, and use dairy-free chocolate.
Peppermint Dark Cocoa: Add a few drops of peppermint extract for a minty twist that pairs wonderfully with the dark chocolate.

FAQs

Can I make this ahead of time?
Yes! You can make the cocoa ahead of time and refrigerate it. Just reheat it gently on the stove before serving. Top with whipped cream and garnish right before serving.

Can I add alcohol to this?
Yes! For an adult version, you can add a splash of rum, whiskey, or Kahlúa for a warming boozy twist.

How can I make this more festive for Halloween?
In addition to the spooky garnishes, you can drizzle some chocolate syrup over the whipped cream and add Halloween sprinkles for extra fun.

This Halloween Extra-Dark Hot Cocoa is a perfect way to celebrate Halloween with family and friends, offering a deliciously rich and spooky treat that’s sure to delight all ages!

Halloween Extra-Dark Hot Cocoa

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Author: Jake
Prep Time: 5 minutes
Cook Time: 10 minutes

Total Time: 15 minutes
Yield: 2–3 servings 1x
Category: Beverage

Method: Stovetop
Cuisine: American

Print Recipe

Description

Instructions

In a medium saucepan, whisk together the cocoa powder and sugar.
Slowly add the milk and cream, whisking constantly to avoid lumps.
Place the saucepan over medium heat and add the chopped dark chocolate.

Stir continuously until the chocolate is melted and the mixture is hot but not boiling.
Remove from heat and stir in the vanilla extract, salt, and pumpkin pie spice (if using).
Pour the hot cocoa into mugs.

Top with whipped cream, sprinkles, and a marshmallow ghost.

Notes

This recipe makes 2-3 servings, depending on mug size.
For a grown-up version, add a shot of coffee liqueur or spiced rum to each mug.

You can make this ahead and reheat gently on the stove or in the microwave.