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Roughly chop the chocolate into small chunks.
Create an easily-removable spice bundle by adding your cloves and cinnamon stick to a tea bag.
In a saucepan on medium heat, add whole milk, heavy cream, powdered sugar, vanilla, instant espresso. Stir to combine.
Add your spice sachet of cinnamon and cloves. Gently stir the liquid as it heats, keeping it just under a simmer.
When you start to see small bubbles form around the edges of the pot, remove the spice sachet and add the chopped hot chocolate while continuing to stir.
Once all the chocolate is added, it will take between 4-5 minutes to fully melt and smooth out.
If the mixture begins to bubble, remove it from heat and continue stirring for a minute before returning it to the low heat.
Once the hot chocolate has thickened and fully smoothed out, you can remove it from the heat and serve immediately.
In a bowl, combine the heavy cream, powdered sugar, instant espresso, and vanilla extract.
Whip and aerate the mixture together until the whipped cream is fluffy.
Spoon a heavy dollop on top of your hot chocolate and garnish with orange zest.