Mexican Hot Chocolate

• 3 ounces unsweetened chocolate or 3 ounces mexican chocolate, tablets
• 12 cup sugar
• 2 tablespoons instant espresso granules
• 1 14 teaspoons ground cinnamon
• 1 pinch salt
• 1 tablespoon finely grated orange zest
• 4 cups milk
• 12 teaspoon almond extract
• cinnamon stick, for garnish
• sweetened whipped cream (optional)

1. Combine chocolate, sugar, espresso granules, cinnamon, salt, orange zest and 1 1/2 cups water in a medium saucepan over low heat.
2. Stir until chocolate is melted and mixture is smooth.
3. Bring to a boil, then reduce heat and simmer 5 minutes.
4. Stir in milk and almond extract; reheat but do not boil.
5. Remove saucepan from stove; whisk hot chocolate until foamy.
6. Pour into mugs.
7. Garnish with cinnamon sticks and top with whipped cream, if desired.

chocolate, sugar, espresso granules, ground cinnamon, salt, orange zest, milk, almond, cinnamon, whipped cream

Taken from www.food.com/recipe/mexican-hot-chocolate-389247 (may not work)