- 500 ml full-fat milk
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 tbsp soft brown sugar
- 125 ml freshly brewed espresso
- 125 ml freshly whipped cream
- 4-6 squares of Lindt Excellence 85% Cocoa Dark Chocolate
Pour the milk into a saucepan, add ½ teaspoon of cinnamon, the vanilla extract and sugar and slowly bring to a simmer, stirring occasionally.
Divide the freshly brewed espresso between 2 tall mugs. Pour over the sweet cinnamon-infused milk.
Top with a swirl of whipped cream and a sprinkling of the remaining cinnamon.
Serve each mug with 2-3 squares of Lindt Excellence 85% Cocoa Dark Chocolate.