Karoline Boehm Goodnick for The Boston Globe

Serves 6

If you have an immersion blender, use it to froth the chocolate milk.

½ gallon whole milk
8 cinnamon sticks
¼ cup sugar
8 ounces semisweet chocolate, chopped
¼ teaspoon almond extract
1 cup heavy cream, softly whipped (for garnish)
Chili powder (for sprinkling)

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1. In a large pot over medium heat, bring the milk, 2 cinnamon sticks, and sugar to a boil. Remove the pot from the heat. Discard the cinnamon sticks.

2. Whisk the chocolate and almond extract into the milk until chocolate melts. With a whisk, beat the chocolate until it is
quite frothy.

3. Pour the mixture into 6 mugs. Top with dollop of whipped cream, add a cinnamon stick to each one, and sprinkle lightly with chili powder.
Karoline Boehm Goodnick