Begin by setting up a Bain Marie: fill a saucepan with water and bring it to a gentle simmer. In a heatproof bowl, add white chocolate and almond paste. Place the bowl over the simmering water, allowing the mixture to melt for about 5–7 minutes.

In a small saucepan, combine heavy cream, orange zest, the scraped seeds from vanilla bean, and a pinch of cinnamon. Heat this mixture over medium flame until it just begins to simmer; then remove it from the heat. Cover and let it infuse for 10–15 minutes.

Once the cream infusion is ready, slowly pour the infused cream into the melted chocolate and almond paste. Use a hand blender to emulsify the mixture until it’s completely smooth and glossy.

Transfer the ganache to a container and press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate this mixture for a couple of hours or, even better, overnight.

When you're ready to enjoy your cocoa, heat milk in a saucepan until it reaches about 85°C. Blend in the chilled ganache until smooth and frothy.

Pour your hot chocolate into mugs and top each serving with whipped cream, a dusting of cinnamon, a sprinkle of orange zest, and an orange wedge.