detail Exotic Hot Chocolate Churchill 1

Marissa Churchill's Exotic Hot Chocolate

Spiced hot chocolate gets added warmth from a special blend of spices with an extra little kick. Marisa’s recipe has 75% less sugar and contains 30% fewer calories than a full sugar hot chocolate.

Serving size

Makes 3, 180ml servings
Preparation Time: 5 minutes
Total Time: 5 minutes


150 Calories


  • 480ml 1% milk

  • 18g Truvía® Calorie-Free Sweetener

  • 2 Tbsp unsweetened cocoa powder

  • A pinch of cinnamon

  • A pinch of cayenne

  • 12 of a vanilla bean

  • 75g plain chocolate, chopped

  • 3 star anise (available in the spice aisle of the supermarket)

  • Pinch of salt

  • 3 cinnamon sticks, optional for garnish


  • 1.

    In a small pot, combine the Truvía® Calorie-Free Sweetener, cocoa powder, cinnamon, star anise, salt, and cayenne.

  • 2.

    Cut the vanilla bean in half length wise, scrape the black seeds out of the pod using the back of a knife, and add it into the pot.

  • 3.

    Whisk in the milk. Place the pot on the stove over medium heat. Whisk frequently so that nothing settles to the bottom of the pot and burns. Once the mixture comes to a boil, remove the pot from the heat.

  • 4.

    Add in the chopped chocolate and whisk until melted.

  • 5.

    Pour the hot chocolate into the mugs. Garnish with a cinnamon stick and serve immediately.

    Note: This hot chocolate can also be made several days in advance, refrigerated, and reheated before serving.