If you have an immersion blender, use it to froth the chocolate milk.
|½||gallon whole milk|
|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
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