1 1/2 teaspoons crushed cinnamon sticks (preferably Mexican), plus more for topping
2 teaspoons sliced almonds
1/2 cup milk
6 tablespoons sugar
2 ounces unsweetened chocolate, chopped
Plain doughnut holes, for dipping
Bring the milk and 1/2 cup water to a boil in a saucepan. Add the sugar and chocolate to the blender; pour in the hot milk and blend until smooth. Transfer to a bowl and top with cinnamon. Serve with the doughnuts.