- 300g dark chocolate (70%)
- 1.2L full cream milk
- 2 TBSP instant coffee
- 2 cinnamon sticks
- Mint leaves
Heat 800ml of milk and add the dark chocolate, instant coffee and cinnamon sticks and keep stirring.
Remove from the heat once the chocolate is completely melted.
Heat the remaining milk with a few fresh mint leaves in a pot (keep some leaves for garnishing).
Beat this to give a frothy mixture.
Reheat the milk whilst continually stirring.
Pour the chocolate milk into 4 mugs and then pour the mint froth on top.
Finely chop the remaining mint leaves and place these on top and serve.