Mexican Hot Chocolate

An alternative to Swiss Miss from O Magazine.
Has Kim tried this? No

3 oz unsweetened chocolate or Mexican chocolate tablets

1/2 c sugar

2 tbsp instant espresso granules

1 1/4 tsp ground cinnamon

pinch of salt

1 tbsp finely ground orange zest

4 c milk

1/2 tsp almond extract

Cinnamon sticks, for garnish

Sweetened whipped cream (optional)

Combine chocolate, sugar, espresso granules, cinnamon, salt, orange zest, and 1 1/2 c 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. Makes 4 to 6 servings.

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