I have no idea where did I get this recipe from. It is probably from a co-worker while I was working at a pizzeria. Or maybe not. Anyway, as much as I can remember, I kinda do this differently. For example, I find that adding milk to already melted chocolate creates better emulsification.
I also cooked the hot chocolate a while longer to have a much thicker consistency. You don't have to. And in case you are wondering, "caliente" is Spanish for warm or hot. So, this is like a Spanish hot chocolate. Cheers!
Oat Milk Homemade / Milk, 500g
Cinnamon Sticks, 2 + More
Star Anise, 1
Pure Vanilla Paste, 1 TSP
Fresh Lemon Peels, 1 Lemon
Fresh Orange Peels, 1 Orange
High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 100g
High Quality Milk Chocolate Preferably Valrhona or Callebaut, 75g
Cornmeal, 1 TSP
Heavy Whipping Cream, 100g
High Quality Cocoa Powder Preferably Valrhona or Callebaut, For Dusting
Ground Cinnamon, For Dusting
Hand / Stand Mixer
Add milk, cinnamon sticks, star anise, cloves, vanilla, lemon and orange peels to a sauce pot over medium heat.
Stir to combine well.
Bring it up to a simmer.
Remove from heat, cover and set aside to infuse.
Melt chocolate in a double boiler.
Drain the infused milk and discard all the residue.
Stir the milk into the melted chocolate, 1/3 portion at a time, until everything is fully incorporated.
Transfer the chocolate mixture back to the sauce pot over medium heat.
Stir in the cornmeal until well combined.
Bring it up to a simmer and continue cooking until it has thickened.
Remove from heat and set aside.
*This is totally optional: I burned a cinnamon stick with a blowtorch and smoked a serving cup.*
Add heavy whipping cream to a large bowl.
Whip until stiff peaks form with a hand or stand mixer.
When about to serve, remove the smoked cup.
Pour the hot chocolate into the cup.
Top with as much whipped cream as desired.
Dust some cocoa powder and ground cinnamon over the top.
Garnish with a cinnamon stick.