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Chocolate Hot Noddy

Chocolate variations with and sans whiskey.

Looking for something during the holidays to warm you up without winding you up? This fun and festive hot mocktail is just chocolate, cinnamon, and all the feels for all the fam.


1 cup milk of choice
Yelibelly chocolate Whisky Disks ™ (or Mexican chocolate square)
1 Tablespoon cinnamon


Heat milk slowly in a small pan, stirring occasionally—do not boil! Break up and add a Mexican chocolate square or several Whisky Disks™ (flavor of your choice). If you have a wooden molinillo* whisk, place the end in the milk and press down on the chocolate. Stir until chocolate is completely melted. After the chocolate has melted, it’s time to get frothy! Rub the molinillo handle between your palms to create a small whirlpool, spinning until desired volume of light froth is achieved. Pour into a mug, using a spoon to prevent the froth from leaving the pan. Then gently scoop froth onto the drink. Top with a sprinkle of cinnamon and sip to enjoy this flavorful and sensory experience.

* A molinillo is a hand-carved wood tool used to froth Mexican chocolate and other Mexican beverages, including drinks with masa (corn). A frothed cacao tradition dates to the Maya and Aztecs.

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Toby Thomason is General Manager of Harvest Seasonal Kitchen and Board Member of The Seed Project Foundation

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