Servings: Serves 4–6
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.
Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy.
Pour into mugs. Garnish with cinnamon sticks and top with whipped cream, if desired.
From the February 2006 issue of O, The Oprah Magazine
We Hear You!