What You Need:

• 3 ounces unsweetened chocolate or Mexican chocolate tablets
• 1/2 cup sugar
• 2 tablespoons instant espresso granules
• 1 1/4 teaspoons ground cinnamon
• Pinch of salt
• 1 tablespoon finely grated orange zest
• 4 cups milk
• 1/2 teaspoon almond extract
• Cinnamon sticks, for garnish
• Sweetened whipped cream (optional)

Step 1

Combine chocolate, sugar, espresso granules, cinnamon, salt, orange zest and 1 1/2 cups water in a medium saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Bring to a boil, then reduce heat and simmer 5 minutes.

Step 2

Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy.

Step 3

Pour into mugs. Garnish with cinnamon sticks and top with whipped cream, if desired.

Makes 4 to 6 servings

Chef: Rori Trovato