Mexican Hot Chocolate

Orange zest brightens the flavor of this cinnamon hot chocolate, giving it a fruity kick. A shot of Kahlúa transforms it into a very adult after-dinner drink.

Servings: Serves 4–6

Ingredients:

3 ounces unsweetened chocolate or Mexican chocolate tablets
1/2 cup sugar
2 tablespoons instant espresso granules
1 1/4 teaspoons ground cinnamon
Pinch of salt
1 tablespoon finely grated orange zest
4 cups milk
1/2 teaspoon almond extract
Cinnamon sticks, for garnish
Sweetened whipped cream (optional)
Directions:

Combine chocolate, sugar, espresso granules, cinnamon, salt, orange zest and 1 1/2 cups water in a medium saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Bring to a boil, then reduce heat and simmer 5 minutes.

Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy.

Pour into mugs. Garnish with cinnamon sticks and top with whipped cream, if desired.

From Oprah.Com