• 1/4 cup plus 2 Tbsp. dark unsweetened cocoa powder
• 1/4 cup sugar
• 1 tsp. cinnamon , plus more for garnish
• 2 long shots (1/2 cup) freshly brewed espresso
• 2 cups whole milk
• Whipped cream (optional)

In a small heatproof bowl, whisk together cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until mixture is smooth.

In a medium saucepan, heat milk over medium heat, about 5 minutes or until it begins to simmer. Add espresso mixture and whisk until combined. Stirring constantly, bring mixture to a boil (about 5 minutes), then remove from heat.

Divide mocha evenly between 2 mugs. If desired, add whipped cream so that it forms a heart shape on top and sprinkle with cinnamon. Serve immediately.