Preheat the oven to 200 ° C. Heat the milk in a saucepan and melt the chocolate in it.
Separate the eggs and whisk the egg white in a greaseproof bowl with the mixer. Add the sugar spoon for spoon until smooth, shiny peaks emerge. Spoon the egg white foam into a piping bag.
Pour the chocolate milk into an espresso glass and pour a double espresso. Spray a nice egg white foam on the espresso.
Burn the foam with the crème brûlée burner until the outside is slightly discolored and feels firm. Put a cinnamon stick in the foam and serve.
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