Ed’s Fireball Hot Cocoa Recipe

The hot chocolate recipe on the back of the cocoa container tastes like bland liquid candy.

This tastes the way hot cocoa should:


  • 1 generous cup milk (full-fat is where it’s at)
  • 1 tbsp white sugar (just do it)
  • 3 tbsp cocoa powder (not chocolate drink mix)
  • 1/4 tsp Vietnamese cinnamon
  • 1 tbsp milk for mixing
  • few drops peppermint extract
  • 1/4 tsp vanilla extract
  • 20 oz Starbucks City Mug (got ’em cheap at a tag sale)


  • Microwave the generous cup o’ milk for 1 minute
  • Mix dry ingredients in the giant mug
  • Stir in just enough cold milk to make a thick mud (*)
  • Add peppermint drops using 1/4 tsp measure
  • Rinse 1/4 tsp measure with vanilla
  • Blend the extracts into the mud (*)
  • Stir in warm milk, scraping mud off the mug
  • Microwave for another 45 s or so
  • Stir to blend

What’s going on:

  • More cocoa = more flavor, pure & simple
  • Less sugar = more cocoa bite
  • Vietnamese cinnamon adds the aroma & zip of those old Atomic Fireballs
  • Vanilla smooths the taste
  • Peppermint reminds you it’s winter

Sipping a cup in the afternoon banishes the urge to power-nosh anything else until suppertime…

* Update: non-alkalized / non-Dutch-process cocoa doesn’t blend well. Mix up the mud, let it set for 15 minutes, blend again, pause for 5 minutes, then proceed. Wonderfully smooth with no powder bombs.

  1. #1 by Daniel B Martin on 2015-11-17 - 08:30

    Top with a generous handful of mini-marshmallows.

    • #2 by Ed on 2015-11-17 - 10:09

      That way lies power-noshing… [sigh]

      • #3 by Daniel B Martin on 2015-11-17 - 18:15

        Practice moderation. Limit yourself to three handfuls of mini-marshmallows in each mug of cocoa.

        • #4 by Ed on 2015-11-17 - 18:23

          Where there is no temptation, there can be no virtue, but I know my limitations…

  2. #5 by Vedran on 2015-11-17 - 08:32

    We demand pictures :)

  3. #6 by Red County Pete on 2015-11-17 - 09:37

    We’ve been doing a mocha as my first cup of caffeine in the morning. (My fault, but Julie likes it, too.) Costco decided that sugar-free Swiss Miss wasn’t cool enough to stock any more [sigh] so we’re developing our own mix. Right now it’s cocoa, milk powder and sucralose. (Because type II diabetes.) We already do an asian cinnamon with breakfast, but I might try grating a little nutmeg in the cup. I have nuts from a long time ago, but they seem to keep their goodness when stored in an airtight jar. The micro grater fits in the jar, so it’s always handy.

  4. #7 by Ken Davidson on 2015-11-17 - 09:53

    Printed for immediate use and clipped to Evernote for future reference…

  5. #8 by tantris on 2015-11-17 - 11:13

    I sweeten with chocolate chips instead of sugar, That adds cocoa butter and makes it taste like drinking dark chocolate…

  6. #11 by Andrew on 2015-11-18 - 08:24

    I’m also keen to see a photo, with marshmellos, but in keeping with the general site content, I think a 3d printed penguin doing backstroke across the Chocoholic Lagoon may also be appropriate.

    • #12 by Ed on 2015-11-18 - 10:27

      Printed with PLA, so it gets all melty around the edges…

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