1 cup of milk (I use low fat but you can use any kind, if you want really decedent hot chocolate, use cream or half and half)
1.75 oz Lindt Excellence Chili Dark chocolate (you can use any kind of chocolate), plus some shavings for garnish
1/16 teaspoon Penzeys Vietnamese Cinnamon, and a dusting for garnish (optional, I love the spicy flavor of this cinnamon)
Chop the chocolate into chunks while your milk is heating up in the microwave (you can use the stove, but I prefer to use the microwave). Put your milk in at least a 3 cup mixing bowl to have plenty of room to blend).
Pour the chocolate into the hot milk.
Using a whisk or a milk frother mix in the chocolate until well blended and frothy.
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