Step 1: In a bowl whisk together the whipping cream, 4 teaspoons brown sugar and 1 1/2 teaspoons espresso powder until peaks form - cover and refrigerate.
Step 2: In a large saucepan bring milk and 2 cinnamon sticks to a simmer over medium high heat. Add 6 tablespoons brown sugar, 5 tablespoons espresso powder and cocoa powder; whisk to blend. Stir in chocolate and whisk until melted and smooth. Discard cinnamon sticks.
Step 3: Ladle hot chocolate into 4 mugs; top with whipped cream and sprinkle with nutmeg. Garnish with additional cinnamon sticks if desired.
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