If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.
Ingredients
4 Servings
3
3
8
3
½
Preparation
Step 1
Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.
Step 2
Add espresso to hot chocolate mixture and stir to combine. Divide among mugs, then top with whipped cream and espresso beans, if desired.
Leave a Review
Reviews (3)
Back to TopJust made this on a smaller scale for 1 with powdered cocoa and it was incredible—the cinnamon milk step is so genius and necessary. Pushes it over the top. Although I just threw a stick in the saucepan, didn't crush them up. Needed that hot chocolate FAST! No time for sieves!
alexbeggs
BonAppétit.com
12/11/2017