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.
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
Wake up with today's top stories.
Want each day's news headlines delivered fresh to yourinbox every morning? Just connect with us
in one of the following ways: