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Bring milk up to a simmer slowly. Add chocolate chips, cocoa and sugar. Whisk until chocolate is melted and mixture is smooth.
Whip the cream until soft peaks form, add Cara Cara Vanilla balsamic and continue to whip until medium/stiff peaks form.
Heat the Espresso Bean balsamic in a sauté pan over medium heat until it comes to a boil. Reduce the heat to a very low simmer and cook until slightly thick.
Pour hot chocolate into a cup and top with the whipped cream and espresso reduction.
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