Combine the cornflour and a tablespoon of the milk in a medium heavy-based saucepan. Add the chocolate, cream, malt extract, vanilla bean and seeds and cinnamon.
Warm, whisking continuously over medium-low heat until the chocolate has melted and the mixture is smooth and thickened slightly.
Remove the vanilla bean and cinnamon stick, pour into mugs and enjoy immediately. Add marshmallows, if using.
For an extra-frothy hot chocolate, once heated, remove the vanilla bean and cinnamon stick and use a stick blender to carefully froth the mixture.
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