Milk Chocolate With Orange And Cinnamon Recipe

Warm milk and cream with aromatics

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add 1 tablespoon orange zest, 1 cinnamon stick, and a pinch of salt. Warm over medium-low heat until small bubbles form at the edge and steam rises (do not boil), about 6–8 minutes, stirring occasionally to release the orange oils.

Infuse and remove solids

Once steaming, reduce heat to low and let the mixture gently steep for 5 minutes to infuse the orange and cinnamon. Remove from heat and strain the mixture through a fine sieve into a clean saucepan or bowl, pressing on the solids to extract liquid. Discard solids (or reserve zest for garnish).

Melt chocolate

Return the strained warm milk-cream to low heat so it's just warm (do not boil). Add 8 oz chopped milk chocolate and 1 tablespoon unsalted butter. Stir constantly with a heatproof spatula or whisk until the chocolate is fully melted and the mixture is smooth, about 2–4 minutes. Keep temperature gentle to avoid graininess.

Finish base

Once smooth, remove from heat. Stir in 2 teaspoons fresh orange juice, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Taste and add a pinch more salt if needed to balance sweetness. Keep warm over the lowest heat or transfer to a thermos if serving later.

If you prefer a stronger cinnamon-orange profile, you can add an extra 1/2 teaspoon ground cinnamon to the melted chocolate mixture and let sit for 1–2 minutes before serving. Alternatively, briefly re-warm with the cinnamon stick inside for 1–2 minutes and remove.

Pour the milk chocolate with orange and cinnamon into warmed cups. Top each serving with a dollop of optional whipped cream if using. Lightly dust with 1/4 teaspoon ground cinnamon and sprinkle 1/2 teaspoon grated orange zest over the top.

Garnish each cup with a fresh orange slice or a thin orange twist hooked on the rim. Serve immediately while hot.