1-Gather all ingredients: Measure out 4 cups whole milk, 2 cups heavy cream, 1 tablespoon instant espresso powder, 2 pinches ground cinnamon, 1 pinch kosher salt, 1 cup hot water, 6 tablespoons granulated sugar, 12 ounces chopped semi-sweet chocolate, and 1 1/2 teaspoons pure vanilla extract.

2-Heat the milk and cream: In a saucepan, warm 4 cups whole milk and 2 cups heavy cream over medium heat until hot, but don’t let it boil.

3-Prepare the espresso mix: In a separate bowl, combine 1 tablespoon instant espresso powder, 2 pinches ground cinnamon, and 1 pinch kosher salt with 1 cup hot water; stir until dissolved.

4-Add sugar and chocolate: Stir in 6 tablespoons granulated sugar and 12 ounces chopped semi-sweet chocolate to the hot milk mixture, stirring until fully melted and smooth.

5-Incorporate flavors: Add the espresso mixture and 1 1/2 teaspoons pure vanilla extract, then stir everything together well.

6-Serve it up: Ladle the hot chocolate into mugs and top with mini marshmallows, whipped cream, chocolate sauce, caramel, or sprinkles as you like.