Citrus Almond Hot Cocoa (Print Version)

# Ingredients:

→ Main Ingredients

01 - Zest from an unwaxed orange
02 - Whole milk (for serving)
03 - High-quality almond paste
04 - Vanilla beans, fresh and aromatic
05 - Top-notch white chocolate with at least 30% cocoa butter
06 - Rich and thick heavy cream
07 - A dash of ground cinnamon

→ Optional Garnishes

08 - A dollop of whipped cream
09 - Thinly sliced almond slivers
10 - Curls of orange zest
11 - A light sprinkle of ground cinnamon

# Instructions:

01 - Gently heat heavy cream in a small saucepan with orange zest, ground cinnamon, and a split vanilla bean (both seeds and pod). Let it just start to bubble before removing from the heat, covering it, and letting it sit for about 15-20 minutes to absorb the flavors.
02 - Finely chop the white chocolate and toss it into a heatproof bowl. Break up the almond paste into smaller chunks and add it to the chocolate.
03 - Pour the infused cream through a fine sieve to catch the orange zest and vanilla pod. Put the strained cream back into the saucepan to heat it up again, just to a gentle simmer.
04 - Pour the hot cream over the mixed almond paste and white chocolate. Wait about a minute, then whisk it gently until smooth. If there are still chunks of chocolate, place the bowl over a pot of steaming water to help everything melt together.
05 - Leave the ganache at room temperature to cool down. If you’re not using it immediately, shift it to an airtight container. You can keep this in the fridge for up to a week.
06 - Warm a cup of milk until it’s steaming but not boiling. Add 3 to 4 spoonfuls of the ganache base and whisk it in thoroughly until you’ve got a smooth, creamy drink.
07 - Pour the drink into your favorite mug and top it off with whipped cream, orange zest curls, almond slivers, or a hint of cinnamon—whatever appeals to you!

# Notes:

01 - You can make the ganache in advance and keep it refrigerated for up to seven days. It makes crafting a luxurious hot chocolate super fast.
02 - Use white chocolate with a minimum of 30% cocoa butter—it melts better and creates a smoother texture.
03 - Pick fragrant, unwaxed oranges for zesting. The natural oils in the zest add loads of flavor.
04 - Fresh vanilla beans really level up the taste compared to extract. Look out for plump ones that have a slightly shiny surface.
05 - Stick with pure almond paste for a deep, nutty taste. Don’t swap it for marzipan—it has too much sugar.

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