6 cups milk
2 cinnamon sticks
1 vanilla bean, split
2 cardamom pods, bruised
200g good-quality dark chocolate
¼ cup crème de cacao or coffee liqueur – omit for non-alcoholic version, or add a shot of coffee instead.
1 cup thickened cream
cinnamon, to serve
Combine milk, cinnamon sticks, vanilla bean and cardamom pods in a large saucepan.
Bring to a simmer over low heat. Simmer for 2 minutes or until fragrant. Remove from heat, set aside for 5 minutes to infuse.
Place chocolate in a clean saucepan. Strain hot milk over chocolate. Stir over low heat until chocolate melts and mixture is smooth.
Remove from heat and add crème de cacao.
Use an electric mixer to whisk cream until soft peaks form. Divide hot chocolate among serving glasses. Dollop each with thickened cream, sprinkle with cinnamon and serve immediately.