Servings: Serves 4–6
Ingredients 3 ounces unsweetened chocolate or Mexican chocolate tablets1/2 cup sugar2 tablespoons instant espresso granules1 1/4 teaspoons ground cinnamonPinch of salt1 tablespoon finely grated orange zest4 cups milk1/2 teaspoon almond extractCinnamon sticks, for garnishSweetened whipped cream (optional)
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.