1-First, heat the whole milk and heavy cream in a large pot over medium to medium-high heat until hot but not boiling this takes about 5 minutes. In a separate heat-safe bowl, mix the instant espresso powder, ground cinnamon, and kosher salt, then add the hot water and stir until everything dissolves smoothly.

2-Once the milk and cream are hot, stir in the granulated sugar and chopped semi-sweet chocolate until the sugar dissolves and the chocolate melts completely. Add the espresso mixture along with the pure vanilla extract, and stir well to combine all the flavors. If your hot chocolate cools down, gently reheat it over medium-low heat without letting it boil, then serve in mugs with your favorite toppings like mini marshmallows or whipped cream.