Orange zest brightens the flavor of this cinnamon hot chocolate, giving it a fruity kick. A shot of Kahlúa transforms it into a very adult after-dinner drink. Mexican chocolate tablets can be purchased at
Servings: Serves 4–6
  • 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)
  • Directions
    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.


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