Espresso Hot Chocolate
3 cups whole milk
3 tablespoons crushed cinnamon sticks (preferably Ceylon)
8 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3 tablespoons demerara or granulated sugar
Pinch of kosher salt
½ cup espresso
Lightly sweetened whipped cream and chocolate-covered espresso beans (for serving;
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.
Add espresso to hot chocolate mixture and stir to combine. Divide among
mugs, then top with whipped cream and espresso beans, if desired.