The Pierre Herme's Recipe (Pierre Herme). This drink has a very rich taste. Differently and can not be, because in part - chocolate, cinnamon, caramel.
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Heat until until the sugar becomes amber in colour.
Little by little, while stirring, add milk to caramel. The fluid can foam and rise. So act very carefully.
Stir until then, until the caramel is completely dissolved.
Remove from heat and enter the melted chocolate (I just put the chocolate, broken into pieces and waited until it melted). Cinnamon stick removable.