Chocolate-y Christmas Cafe au Lait

• 1 1/2 cups whole milk
• 2/3 cup plus 1 teaspoon sugar
• 1/2 cup unsweetened Dutch-process cocoa powder
• 2 ( 2-inch) cinnamon sticks
• 1 strip orange peel, about 1/2 inch by 3 inches
• 10 whole cloves
• 2 to 2 1/2 cups hot brewed strong coffee
• 1/4 cup cold heavy cream
• Ground cinnamon, for garnish
• Cocoa, for garnish

1. In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth.
2. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot.
3. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.
4. In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form.
5. Set aside.
6. Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste).
7. Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.
8. Serve immediately.

milk, sugar, dutch, cinnamon sticks, orange peel, cloves, coffee, cold heavy cream, ground cinnamon, cocoa

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chocolate-y-christmas-cafe-au-lait-recipe.html (may not work)