Karoline Boehm Goodnick for The Boston Globe
Serves 6
If you have an immersion blender, use it to froth the chocolate milk.
| ½ | gallon whole milk |
| 8 | cinnamon sticks |
| ¼ | cup sugar |
| 8 | ounces semisweet chocolate, chopped |
| ¼ | teaspoon almond extract |
| 1 | cup heavy cream, softly whipped (for garnish) |
| Chili powder (for sprinkling) |
1. In a large pot over medium heat, bring the milk, 2 cinnamon sticks, and sugar to a boil. Remove the pot from the heat. Discard the cinnamon sticks.
2. Whisk the chocolate and almond extract into the milk until chocolate melts. With a whisk, beat the chocolate until it is
quite frothy.
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3. Pour the mixture into 6 mugs. Top with dollop of whipped cream, add a cinnamon stick to each one, and sprinkle lightly with chili powder.
Karoline Boehm Goodnick
