Hot cocoa is universally enjoyed across the globe, and many countries have their own variation. The recipes we share below highlight unique ingredients and cultural traditions from around the world. Chocolate, dark in particular, is known to help endurance and muscle recovery, so it is a perfect beverage to enjoy after outdoor pursuits.

Check out our visual guide below, and then scroll through the descriptions to discover which one you want to try first.

Belgian Hot Chocolate

A country known for its gourmet chocolate, Belgium’s version of this classic is indulgent. Using many kinds of chocolate including bittersweet and semisweet, this cocoa is more of a dessert than a beverage. Topped off with a pinch of salt, this creamy drink is sure to make you feel cozy inside.

Chai Hot Chocolate

Blending white chocolate and chai tea, this version of hot chocolate from India combines spices for a decadent treat. Cinnamon, cardamom and ginger add flavor to the tea and the white chocolate base. It is often served with a cinnamon stick.

Chinese Rock Salt Tea

In China, a black tea-based drink called rock salt tea is similar to hot cocoa. With the addition of cream cheese and condensed milk, the tea becomes creamy. Heavy whipping cream and a pinch of salt are often added to top it off. Versions replacing tea with cocoa are also enjoyed in this country.

Chocolate Caliente

A Spanish delicacy enjoyed with pastries (think churros) typically in the morning, chocolate caliente can be made from several types of chocolate to the drinker’s delight. Whole milk and sugar are also included in the recipe. This drink may be enjoyed spicy with cayenne pepper or omit the spice for a milder taste.

Cioccolata Calda

Incredibly thick, Italy’s version of hot cocoa named cioccolata calda is indulgent and made to be enjoyed over time and conversation. To obtain the thick texture, cornstarch is added along with heavy cream and milk to create a creamy sip. Finished off with fresh whipped cream and chocolate shavings on top, it’s the perfect way to end the day. Dip a panettone in the cup for an extra treat or add some instant coffee for a caffeine pick me up!

Colombian Hot Chocolate

If you are a fan of sweet and salty, Colombian hot chocolate is the perfect cold-weather treat. Using bitter chocolate, cloves, honey and a touch of cinnamon, Colombians enjoy dunking cheese into their cups including mozzarella or even cheese curds. Once the cheese melts, sip the cocoa while scooping up some cheese too.

Dark Chocolate Maple Cocoa

With over 70% of the world’s maple syrup being produced in Canada, it’s not a surprise that they enjoy hot cocoa with maple syrup in it. Cocoa powder, maca powder, and cayenne are also a part of this recipe. For a nightcap after the kids are in bed, try this adult version with Jim Beam and dark chocolate liqueur. Maybe add a strip of maple bacon for an elevated treat.

Ghanaian Hot Chocolate

The second largest producer of cocoa, Ghana hot chocolate has a dark chocolate base. Mixed in with honey, whole milk, pure vanilla and brown sugar, this drink is typically enjoyed as a dessert. Adults enjoy adding spiced rum to their mugs.

Hungarian Hot Chocolate

Bringing heat to sweetness, Hungarians enjoy cloves, Hungarian paprika and white pepper in their mugs. Sometimes referred to as Csoki Lining, 60% cocoa and above is used along with skim milk. Frothiness is what you are looking for to replicate their version of the classic winter drink.

Kuna Indian Hot Chocolate

Off the San Blas Islands, Panama, the Kuna Indians enjoy three to four cups of cocoa daily. Their traditional recipe includes a banana, non-Dutch processed cocoa, and a mix of spices for a heart healthy drink.

Le Chocolat Chaud

Silky and luxurious, hot chocolate in France is a decadent mixture of bittersweet chocolate, milk, and heavy cream. Le chocolat chaud is served with whipped cream to allow for sipping. Using at least 70% cocoa, brown sugar or vanilla are sometimes added to take away some of the bitterness.

Mayan Hot Chocolate

Coming from the country where cocoa began, Mayan hot chocolate was originally served cold and only during celebrations. The cocoa bean was referred to as holy and sacred. The modern recipe is enjoyed hot with bitter chocolate, frothed with honey and spices for a smoky finish. Sometimes chili pepper is added for those who enjoy more of a kick.

Mumbai Hot Chocolate

Using white chocolate as its base, Mumbai hot chocolate incorporates earthy spices that are present in typical Indian cuisine. Mixed into the creamy melted chocolate, peppercorn, cardamon, ginger and more spices bring this drink up a notch.

Tsokolate

Grainy, flavorful with froth on top, Filipino hot chocolate is finished off with hot milk poured over the top. Typically enjoyed at breakfast with bread, the cocoa comes in tablet form and dissolves when added to a hot liquid. If you would rather eat your chocolate than drink it, Champorado is a rice based pudding version of this delicacy.

Viennese Hot Chocolate

Enjoyed in Austria, Viennese hot chocolate is rich and dark in color. Using 60-70% semisweet chocolate, the recipe uses egg yolk to make it creamy and thick. Topped off with whipped cream, chocolate lovers will rejoice after one sip.

Xocolatl

Originally only enjoyed by the upper class and in celebration, the Aztecs version of hot chocolate is bitter, unsweetened and foamy. Since the Aztecs viewed the cocoa bean as more valuable than gold, beans were traded in markets and sometimes viewed as a form of currency. Enjoyed in decorated cups, to indulge was a sign of royalty. Today, versions of Xocolatl are made the same way with roasted fermented cocoa beans.

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