Ingredients:
300 ml. (10,5 fl. oz) milk
50 grams (1,8 oz) muscovado sugar
50 grams (1,8 oz) milk eating chocolate (or dark if you would prefer)
1/3 tea spoon freshly ground black pepper
1/2 tea spoon cinnamon
1/3 tea spoon nutmeg
100 ml. (3,5 fl. oz) sweetened heavy whipping cream
1/3 tea spoon cinnamon

In a small saucepan heat milk and sugar. Cook until sugar dissolves. Add chocolate, pepper and cinnamon and cook, stirring occasionally until chocolate melts. Cook on medium high heat until the mixture starts boiling, then reduce the heat to medium and simmer for 5 minutes.
Pour mixture into 2 glasses and set aside.
Whip the cream and cinnamon in a medium bowl until soft peaks form.
Gently add a table spoon of cream to every glass of chocolate and serve immediately.
Note: you could serve this chocolate cold on ice, if you prefer.