Recipe

Earthy Hot Cocoa Recipe

A savory-leaning, deeply chocolatey mug with toasty spices, a whisper of olive oil, and a pinch of salt for a cozy cocoa that tastes grown-up but still feels like a hug.

By Matt Campbell

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4.8

A steaming mug of dark hot cocoa on a wooden table with a cinnamon stick and scattered cacao powder

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Hot cocoa usually shows up wearing a sugar sweater. This one comes in a wool coat, smelling faintly of spice cabinets and rainy afternoons. It is earthy, not cloying. Savory, not salty. Think dark chocolate, toasted cinnamon, a little vanilla, and one small trick that makes it taste like you paid five dollars extra for the “chef’s version.”

That trick is fat + salt. A drizzle of olive oil (or a bit of butter) and a pinch of flaky salt round out the chocolate, make the texture feel plush, and pull the whole mug into that satisfying, pause-mid-sip territory. It is still friendly and easy, but with depth.

A small saucepan on a stove as cocoa and spices are whisked into warm milk If you can whisk and you can taste as you go, you can make this.

Why It Works

Deep chocolate flavor from cocoa plus a small amount of chopped dark chocolate for body and richness.
Earthy, savory balance thanks to espresso powder, cinnamon, and a pinch of salt.
Silky texture created by fully hydrating the cocoa in warm milk and finishing with a little fat for gloss.
Flexible sweetness so you can keep it grown-up or make it kid-friendly with an extra spoon of sugar.

Pairs Well With

Storage Tips

Hot cocoa is best fresh, but leftovers are totally workable if you treat them like a sauce. Stir a spoonful into coffee, drizzle over ice cream, or reheat it gently for round two.

Refrigerate: Cool, then store in a jar or airtight container for up to 3 days. For food safety, refrigerate within 2 hours.
Reheat: Warm gently on the stove over low heat, whisking often. If it thickens, splash in a tablespoon or two of milk until it looks right.
Keep the heat gentle: Avoid boiling. High heat can scorch the dairy or cause the mixture to separate, which can dull the flavor and mess with the texture.
Make-ahead option: Mix the dry ingredients in a small jar (cocoa, sugar, spices, salt, and espresso powder). When you are ready, whisk the mix into hot milk, then still melt in the chopped dark chocolate and finish with vanilla + olive oil or butter for the full plush, glossy version.

Common Questions

What makes this hot cocoa “earthy”?

It is the combo of dutch-process cocoa (more mellow), a tiny amount of espresso powder, and warm spices. None of it screams “coffee” or “chai.” It just reads as deeper chocolate.

Is this actually savory?

It leans savory in the same way salted caramel does. The cocoa is still chocolatey and comforting, but the salt and olive oil keep it from tasting like dessert in a mug.

Can I make it dairy-free?

Yes. Use oat milk for the coziest texture, or soy milk for extra protein. For richness, keep the olive oil or use vegan butter. If your milk is unsweetened, you may want an extra teaspoon of sugar or maple syrup.

Do I have to use olive oil?

No, but it is the vibe. Use unsalted butter for a classic finish, or a teaspoon of heavy cream if you want it extra plush. If you do use olive oil, choose one that tastes smooth and not aggressively bitter.

Why add espresso powder?

Chocolate’s best friend is coffee. A small pinch boosts the cocoa without turning this into a mocha. If you skip it, the drink is still great, just slightly less “wow.”

How do I make it kid-friendly?

Skip the espresso powder and black pepper, use regular cocoa if that is what you have, and bump the sugar by 1 to 2 teaspoons. Finish with whipped cream and a tiny pinch of salt.

Can I use natural cocoa instead of dutch-process?

Yes. Natural cocoa will taste a little sharper and more classic brownie-like. No other changes needed, just expect a slightly brighter chocolate note.

Can I use chocolate chips?

You can, but chopped bar chocolate usually melts smoother. Chips often have stabilizers that keep them “chip-shaped,” which can make the texture a little less silky.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan
Whisk
Measuring spoons and cups
Mug (the bigger and cozier, the better)
Fine-mesh strainer (optional, for ultra-smooth cocoa)
Instant-read thermometer (optional, but helpful)

I started making this kind of cocoa when I realized I was chasing that fancy cafe “dark hot chocolate” feeling at home and somehow always landing in sugary instant-packet territory. One night I threw cocoa in a pot with a pinch of salt, a little cinnamon, and a tiny slick of olive oil because I finish half my soups that way. It tasted like the chocolate suddenly had a backbone. Now it is my go-to when I want something cozy that still feels like real cooking, even if I am wearing sweatpants and calling it a win.