Pierre Herme's Caramel Cinnamon Hot Chocolate (Dairy Free)

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   1.

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   Heat the milk and water just to a boil in a saucepan.

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   Turn off the heat.

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   2.

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   In a separate saucepan, heat the sugar with the cinnamon over medium heat.

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   Leave the sugar undisturbed until it begins to caramelize and take on color around the edges.

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   Gently swirl the syrup around the pan at this point until the sugar is completely melted.

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   Continue heating the caramel until dark amber.

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   3.

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    Watch out for sputtering hot syrup and steam in the following step.

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    Pour the milk over the caramel and cinnamon (the milk might foam up as it boils).

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    Stir until the caramel is completely dissolved.

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    4.

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    Remove from the heat and whisk in the melted chocolate.

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    Discard the cinnamon stick.

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    5.

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    Using an immersion or regular blender, whip the hot chocolate for about 1 minute.

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    6.

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    Serve immediately or store in an airtight container and refrigerate.

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    Caramel cinnamon hot chocolate can be made up to 2 days ahead.

* Per serving · 4 servings · Values may vary.