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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
3 ounces unsweetened chocolate or 3 ounces mexican chocolate, tablets |
1/2 cup sugar |
2 tablespoons instant espresso granules |
1 1/4 teaspoons ground cinnamon |
1 pinch salt |
1 tablespoon finely grated orange zest |
4 cups milk |
1/2 teaspoon almond extract |
cinnamon stick, for garnish |
sweetened whipped cream (optional) |
Directions:
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.
2. Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy.
3. Pour into mugs. Garnish with cinnamon sticks and top with whipped cream, if desired.
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