4½ ounces unsweetened baking chocolate

1 cup Organic Zero

6 tablespoons Ethiopian Coffee-ground fine

2½ cups water

1 cinnamon stick

1 teaspoon almond extract

1 teaspoon kosher salt

6 cups organic whole milk (do not use 2% for this recipe, it will separate)

Combine Organic Zero and coffee in a small bowl.

Boil water with cinnamon stick, almond extract and salt and pour over coffee and Organic Zero.  Let set 5 minutes.

Strain through a fine sieve into another medium saucepot and add the chocolate.  Cook on low heat, whisking the entire time until all the chocolate is melted.

In a separate pot, heat milk on medium without scalding.  Whisk into the chocolate mixture and serve.

Yield: 6 servings

Preparation time: 20 minutes

Note: For those who like spicy hot chocolate, add 1 dried chipotle in with the coffee and Organic Zero and let set for an additional 5 minutes before proceeding to the remaining of the recipe.