1-First, in a medium pot, simmer the almond milk with cinnamon, cardamom, and nutmeg over medium-high heat for about 5 minutes.

2-Then, add the semi-sweet chocolate and stir until it’s fully melted for that rich, chocolatey goodness.

3-Once that’s done, take the pot off the heat and mix in a pinch of salt to make the flavors pop even more.

4-While the milk simmers, whip the heavy cream with sugar in a separate bowl until it forms stiff peaks for a creamy topping.

5-Finally, pour the hot chocolate into four cups, add a dollop of whipped cream on each, and garnish with slivered almonds or chocolate curls if you want to dress it up.