Simple Iced Cinnamon Cocoa Milk

Quick Recipe Version (TL;DR)

• Yield: 1 tall glass (about 12 fl oz / 355 ml)
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

Quick Ingredients

• 1 cup (240 ml) very cold milk (whole or your choice)
• 1 tablespoon (6 g) unsweetened cocoa powder
• 1 1/2 tablespoons (18 g) granulated sugar, or to taste
• 1/4 teaspoon ground cinnamon, plus a pinch for garnish
• Pinch fine salt
• 1/4 teaspoon vanilla extract (optional)
• 1–2 tablespoons hot tap water (for dissolving cocoa; optional)
• 1/2 cup (70 g) ice cubes
• Whipped cream or cinnamon stick for serving (optional)

Do This

• 1) Chill a tall glass in the freezer while you gather ingredients.
• 2) In a mug or jar, whisk cocoa, sugar, cinnamon, salt, and hot water (if using) into a smooth, thick paste with no lumps.
• 3) Stir in vanilla, then add 2–3 tablespoons of the cold milk and whisk again until completely smooth and chocolatey.
• 4) Pour in the remaining cold milk and whisk vigorously (or close the jar and shake well) until the drink looks uniform and slightly frothy.
• 5) Add ice cubes to the chilled glass and pour the cinnamon–cocoa milk over the ice.
• 6) Taste and adjust sweetness or cinnamon if needed, then garnish with whipped cream and a dusting of cocoa or cinnamon, if desired.

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Why You’ll Love This Recipe

• Made with simple pantry staples you probably already have: cocoa, cinnamon, milk, and sugar.
• No cooking required and ready in about 5 minutes, perfect for an anytime treat.
• Comforting chocolate-and-spice flavor that feels cozy but refreshingly cold.
• Easily adaptable: use any milk, adjust sweetness and spice, or dress it up with toppings.

Grocery List

• Produce: None required (optional: orange for zest if you want a twist).
• Dairy: Milk (whole, 2%, or your choice), heavy cream if you want homemade whipped cream.
• Pantry: Unsweetened cocoa powder, ground cinnamon, granulated sugar (or honey/maple syrup), vanilla extract, fine salt, ice cubes.

Full Ingredients

For the Cinnamon–Cocoa Iced Milk

• 1 cup (240 ml) very cold milk (whole milk gives the creamiest result, but 2%, skim, or plant-based milk all work)
• 1 tablespoon (6 g) unsweetened cocoa powder
• 1 1/2 tablespoons (18 g) granulated sugar, or to taste
• 1/4 teaspoon ground cinnamon
• Pinch fine salt (about 1/16 teaspoon; enhances the chocolate flavor)
• 1/4 teaspoon vanilla extract (optional, for extra warmth and aroma)
• 1–2 tablespoons hot tap water (optional but helpful for dissolving cocoa smoothly)
• 1/2 cup (70 g) ice cubes

Optional Toppings and Garnishes

• 2 tablespoons lightly sweetened whipped cream or whipped topping
• Extra pinch of ground cinnamon or cocoa powder, for dusting
• 1 cinnamon stick, for stirring and garnish
• Chocolate shavings or curls (from a dark or milk chocolate bar), for a more indulgent finish

Step-by-Step Instructions

Step 1: Chill Your Glass and Gather Ingredients

Place a tall drinking glass in the freezer to chill while you prepare the drink. A cold glass helps keep the iced milk frosty and refreshing. Measure out the cocoa powder, sugar, cinnamon, salt, vanilla extract, and milk so everything is ready to go. If your milk is not well-chilled, place it in the refrigerator or briefly in the freezer while you set up; starting with really cold milk makes the drink extra smooth and refreshing.

Step 2: Mix the Cocoa and Cinnamon Base

In a small bowl, mug, or jar, add the unsweetened cocoa powder, granulated sugar, ground cinnamon, and a pinch of salt. Stir these dry ingredients together first to evenly distribute the cinnamon and salt through the cocoa and sugar. This simple step helps prevent clumps and gives the drink a consistent, well-balanced chocolate-spice flavor in every sip.

Step 3: Turn It into a Smooth Paste

Add 1–2 tablespoons of hot tap water to the cocoa mixture. Using a small whisk or spoon, stir steadily until the mixture becomes a smooth, glossy paste with no visible dry spots. This paste step is the key to avoiding gritty cocoa lumps in a cold drink. If you prefer not to use water, you can instead use 2–3 tablespoons of the milk, slightly warmed in the microwave for 10–15 seconds, to achieve the same silky paste. Make sure everything is fully dissolved before moving on.

Step 4: Whisk in the Cold Milk

Stir the vanilla extract into the cocoa-cinnamon paste. Then pour in a few tablespoons of the cold milk and whisk again to fully incorporate, creating a loose chocolate sauce. Gradually add the remaining milk, whisking as you go until the drink looks evenly colored and lightly frothy on top. If you are using a jar with a tight lid, you can close it and shake vigorously for 15–20 seconds instead of whisking; this aerates the drink and makes it extra creamy without any special equipment.

Step 5: Assemble Over Ice and Serve

Remove the chilled glass from the freezer and add the ice cubes. Pour the cinnamon–cocoa milk over the ice. Taste and adjust: if you want it sweeter, stir in another 1/2–1 teaspoon of sugar; for more spice, add a tiny pinch of cinnamon and stir well. Top with whipped cream if you like, then finish with a light dusting of cinnamon or cocoa powder and a cinnamon stick tucked at the side for stirring. Serve immediately while it is ice-cold and enjoy the cozy chocolate-and-spice flavor in a refreshing, sippable form.

Pro Tips

• Prevent cocoa clumps: Always mix the cocoa with sugar and cinnamon first, then use a small amount of hot water or slightly warm milk to form a smooth paste before adding the rest of the cold milk.
• Adjust for different milks: Whole milk is creamiest, but if using skim or plant-based milk, you can add an extra teaspoon of cocoa and 1 teaspoon of sugar to keep the flavor rich.
• Make it extra frothy: Shake the drink in a lidded jar or blend briefly in a blender for 10–15 seconds. This creates a light, café-style foam on top.
• Spice strength: Cinnamon can vary in intensity. Start with 1/4 teaspoon, then add a pinch more if you prefer a stronger spice note.
• Chill everything: Using chilled milk, a cold glass, and even pre-chilled cocoa and sugar makes the drink stay colder and more refreshing for longer.

Variations

• Iced Mocha Version: Replace 1/4 cup (60 ml) of the milk with cold brewed coffee or strong cooled espresso. Prepare the cocoa-cinnamon base as directed, then whisk in the coffee and remaining milk for a lightly caffeinated, chocolatey mocha with a hint of spice.
• Spiced Mexican-Inspired Twist: Add a tiny pinch (1/16 teaspoon) of ground cayenne pepper or chili powder and a pinch of ground nutmeg along with the cinnamon. The goal is a gentle warmth, not full-on heat, to echo Mexican hot chocolate flavors in an iced form.
• Dairy-Free Cozy Cocoa: Use almond, oat, or coconut milk instead of dairy milk. Oat milk gives the creamiest texture, while coconut milk adds a subtle coconut note that pairs beautifully with cinnamon and cocoa.

Storage & Make-Ahead

This drink is best enjoyed freshly made, but you can prepare the base in advance. Stir together the cocoa, sugar, cinnamon, salt, vanilla, and 2 tablespoons of milk or water until smooth, then refrigerate in a covered container for up to 2 days. When you are ready to serve, simply whisk or shake the base with cold milk, pour over fresh ice, and garnish. Avoid storing the drink with ice already in it, since the melting ice will dilute the flavor. If the mixture separates slightly in the fridge, just stir or shake it well before using.

Nutrition (per serving)

Approximate values for one serving made with whole milk and granulated sugar (no toppings): about 230–250 calories; 8–9 g fat; 35–38 g carbohydrates; 8–9 g protein; 2–3 g fiber; 28–30 g sugars. Using lower-fat or plant-based milk and reducing the sugar will lower the calories and sugar content accordingly. Toppings like whipped cream and chocolate shavings will increase calories and fat.