In the food processor combine 3 ounces of broken semisweet chocolate, 1 tablespoon of sugar, ¼ teaspoon of nutmeg zest, and ½ teaspoon of cinnamon -ground until it reaches a fine texture.
In a saucepan combine chocolate mixture and 4 cups of milk. Cook and stir over low heat for 15-20 minutes or until chocolate melts.
Remove pot from heat- stir in ½ teaspoon vanilla and 3 drops of almond extract.
Add Mascarpone whipped cream, sprinkled with cinnamon-serve warm.
Notes
Mascarpone cheese whipped cream:
Place the metal bowl with the whisk in the freezer for 15 minutes. Place 1 tablespoon of sugar, 1 teaspoon of mascarpone cheese, and 1 cup of whipping cream in the bowl. Whisk until the mixture has a stiff-like texture.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/dark-hot-chocolate-with-mascarpone-whipped-cream/