Cherry Hot Chocolate

I don’t know what it is about winter, but the minute the temperature drops, I start craving things that feel like a hug. Not food exactly — more like comfort in a cup. Something that slows you down. Something that reminds you life isn’t supposed to be this fast all the time.

The other night, it was cold enough to see my breath in the kitchen. I didn’t feel like tea or coffee, and I was too tired to make anything complicated. Then I saw a jar of maraschino cherries sitting on the counter — leftover from some dessert I made weeks ago — and it hit me: cherry hot chocolate. I’d never made it before, but it just felt right. The kind of idea that doesn’t ask permission.

So I heated up some milk, tossed in a handful of chocolate chips, and waited for that slow swirl — you know, when the milk starts turning this deep, glossy brown. The smell hit first, then I stirred in a bit of cherry syrup. Just enough to make it smell faintly like candy, but not enough to make it childish.

When I finally poured it into a mug and topped it with whipped cream, it looked like something from a diner you’d find in an old movie — simple, sweet, and just a little nostalgic. The first sip was perfect. Warm, chocolatey, and then that quiet little burst of cherry at the end — like the feeling you get when someone remembers something small about you.

It’s not fancy, it’s not precise, and it’s not trying too hard. But it hits the spot. Sometimes that’s all you need.

Ingredients

• 1½ cups milk (whatever kind you’ve got — whole, almond, oat, anything works)
• ½ cup semi-sweet chocolate chips
• 1 oz cherry juice or syrup (maraschino, grenadine, or even from a jar of cherries)
• Whipped cream, for topping
• 1 maraschino cherry, for garnish
• Optional: chocolate shavings, because why not

How to Make It

1. Warm the milk. Pour it into a small saucepan and heat it gently. You want steam, not a boil — think cozy, not chaos.
2. Add the chocolate. Stir until it melts down smooth and glossy. It should smell rich and a little indulgent.
3. Add the cherry juice. A splash is enough. Stir it in and watch the color deepen slightly. It’s subtle, but it’s there.
4. Pour into your favorite mug. The one with the chipped handle you refuse to throw out.
5. Top it off. A cloud of whipped cream, one glossy cherry on top, and maybe some chocolate flakes if you feel fancy.

Then sit somewhere quiet. Let your hands wrap around the mug. Take a sip. Don’t rush it.

Recipe FAQs

1. Can I use cocoa powder instead of chocolate chips?
Yeah, you can. It won’t be as creamy, but if that’s what you have, whisk 2 tablespoons of cocoa with 1 tablespoon of sugar and mix it into the hot milk before adding the cherry juice.

2. What if I don’t have cherry juice?
Honestly, use what you’ve got. Syrup from a jar of cherries works, or even a spoonful of cherry jam stirred in. It’s forgiving.

3. Can I spike it a little?
If it’s one of those nights — absolutely. A splash of cherry liqueur or even rum works wonders.

4. My whipped cream melted instantly — what did I do wrong?
You didn’t do anything wrong. Your drink was just hot. Next time, let it cool for 30 seconds before topping it. Or don’t — it still tastes amazing melted in.

5. Can I make this ahead of time?
It’s best fresh, but if you want to prep it, make the chocolate base and keep it in the fridge. Warm it up when you’re ready and add the cherry part then.

If you make this, don’t overthink it. This isn’t one of those “follow exactly” recipes. It’s more of a mood — a slow evening, soft music, maybe someone you love sitting nearby. It’s a five-minute pause from the world, and that’s worth more than perfect measurements ever will be.

Cherry Hot Chocolate

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 1½ cups milk (whatever kind you’ve got — whole, almond, oat, anything works)

• * ½ cup semi-sweet chocolate chips

• * 1 oz cherry juice or syrup (maraschino, grenadine, or even from a jar of cherries)

• * Whipped cream, for topping

• * 1 maraschino cherry, for garnish

• * Optional: chocolate shavings, because why not

Directions

• *Warm the milk.* Pour it into a small saucepan and heat it gently. You want steam, not a boil — think cozy, not chaos.
• *Add the chocolate.* Stir until it melts down smooth and glossy. It should smell rich and a little indulgent.
• *Add the cherry juice.* A splash is enough. Stir it in and watch the color deepen slightly. It’s subtle, but it’s there.
• *Pour into your favorite mug.* The one with the chipped handle you refuse to throw out.
• *Top it off.* A cloud of whipped cream, one glossy cherry on top, and maybe some chocolate flakes if you feel fancy.
• Then sit somewhere quiet. Let your hands wrap around the mug. Take a sip. Don’t rush it.