Mexican Hot Chocolate

4 cups milk
1 stick cinnamon
2 whole cloves
4 oz dark chocolate chopped into small pieces
2 drops almond extract (up to 3 drops)

Heat the milk gently with the spices in a saucepan until almost boiling then stir in the chocolate over medium heat until melted. Strain into a blender, add the almond extract and whizz on high speed for about 30 seconds, until frothy. Or, whisk the mixture with a hand- held electric mixer or wire whisk. Pour into warmed heatproof glasses and serve immediately.