How to Make Flavoured Chocolate Milk: 5 Simple Variations

I’ve always loved a good cup of chocolate milk, especially on those colder days when you want something comforting but still quick to make. Over time I realised that with just a few spices, you can turn a simple mug of chocolate milk into something far more interesting. A little warmth, a floral note, a touch of chilli — it’s surprising how easily chocolate transforms.

How to Make Flavoured Chocolate Milk: 5 Simple Variations

Below, I’m sharing five alternative chocolate milk recipes that I keep coming back to. They’re simple, naturally flavourful, and made with everyday ingredients. Whether you prefer something calming, cosy or with a bit of heat, there’s a version here for every mood.

Read on if you'd like to know how to make flavoured chocolate milk!

1. Cinnamon Warm Hug Chocolate Milk

Flavour profile: cosy, familiar, naturally sweet

Cinnamon is one of the easiest ways to elevate chocolate milk. It provides warmth without overpowering the cocoa, and it brings a natural sweetness that pairs beautifully with darker chocolate flavours.

Ingredients:

• 2 tbsp cocoa powder

• 250 ml milk of choice

• ¼ tsp ground cinnamon

• ½ tsp vanilla extract

• Sweetener, to taste

Method: Gently heat the milk, then whisk in the cocoa, cinnamon and vanilla until smooth. Adjust sweetness to taste.

Why it works: Cinnamon complements chocolate’s richness and makes this feel like a proper winter treat without adding complexity.

2. Lavender Dreamy Chocolate Milk

Flavour profile: floral, calming, aromatic

Lavender may sound unusual, but when used sparingly it adds a soft, soothing botanical note that works beautifully with chocolate. Ideal in the evening.

Ingredients:

• 250 ml milk

• 1 tsp culinary lavender

• 2 tbsp cocoa powder

• 1–2 tsp honey

Method: Warm the milk with lavender and let it infuse for about 10 minutes. Strain, then whisk in cocoa and honey.

Tip: Use culinary lavender only — it has a softer, more balanced flavour.

3. Chilli Chocolate Kick

Flavour profile: warming, bold, inspired by Mexican hot chocolate

If you like a bit of heat, this variation is perfect. The chilli enhances the chocolate’s depth and adds an energising warmth.

Ingredients:

• 2 tbsp cocoa

• 250 ml milk

• Pinch of chilli flakes or a tiny pinch of cayenne

• ¼ tsp cinnamon

• Sweetener to taste

Method: Heat the milk, add cocoa and spices, and whisk until smooth. Start with a very small amount of chilli and build up.

Tip: A pinch truly is enough — you want warmth, not fire.

4. Cardamom & Orange Zest Chocolate Milk

Flavour profile: bright, aromatic, gently spiced

This is a lovely option when you want something a bit more elegant. Cardamom brings its classic warm fragrance, while orange zest lifts the whole drink with citrus freshness.

Ingredients:

• 2 tbsp cocoa

• 250 ml milk

• ¼ tsp ground cardamom

• Fresh zest of ½ orange

• Sweetener to taste

Method: Warm the milk with the cardamom and orange zest, then whisk in the cocoa. Strain if you prefer a smoother drink.

Why it works: Chocolate and orange is a timeless pairing, and cardamom adds a subtle, modern twist.

5. Salted Honey & Nutmeg Chocolate Milk

Flavour profile: sweet–salty balance, warm, indulgent

Salt, honey and nutmeg bring depth to chocolate without overpowering it. This version works beautifully both hot and iced.

Ingredients:

• 2 tbsp cocoa

• 250 ml milk

• ⅛ tsp ground nutmeg

• 1 tbsp honey

• Small pinch of flaky sea salt

Method: Heat the milk, whisk in cocoa, nutmeg and honey, then finish with a light sprinkle of sea salt.

Tip:  A little nutmeg goes a long way — keep it delicate.

How to Adjust These Recipes for Iced Chocolate Milk

• Use cold milk and dissolve the cocoa in a splash of hot water first.

• Add the spices directly and whisk well.

• Serve over ice for a refreshing version of each flavour.

Which Spices Work Best With Chocolate?

If you’d like to experiment further, these spices pair naturally with chocolate:

• Cinnamon

• Nutmeg

• Cardamom

• Chilli

• Vanilla

• Star anise

• Lavender (culinary grade)

They all bring out different aspects of cocoa, from warmth and sweetness to floral or citrus notes.

How to Make Flavoured Chocolate Milk: Frequently Asked Questions

1. Can I make these recipes with plant-based milk?

Yes, all variations work well with oat, almond, soy and coconut milk. Creamier plant milks tend to produce the best texture.

2. Can I scale these recipes for a larger batch?

Absolutely. Multiply the ingredients and keep the spices balanced — especially chilli and lavender.

3. Are these suitable for children?

Most versions are, but avoid the chilli variation for younger children and go gently on spices like nutmeg.

4. Can I make them sugar-free?

Yes. Use unsweetened cocoa and your preferred sugar-free sweetener, adjusting to taste.

5. How much spice should I use? Start small. You can always add more, but a heavy hand with spices such as chilli, nutmeg or lavender will easily overpower the drink.