Prepare Ganache: Combine chopped white chocolate and almond paste in a heatproof bowl over a simmering Bain Marie. Stir gently until melted and smooth, about 5–7 minutes. Remove from heat and cool slightly.

Infuse Cream: Mix heavy cream with orange zest, vanilla bean seeds, and cinnamon in a small saucepan. Heat over medium-low until it simmers (about 5 minutes). Remove from heat and steep for 10-15 minutes.

Combine Mixtures: Gradually fold the infused cream into the melted chocolate mixture. Use a hand blender to emulsify until smooth, about 1-2 minutes. Stir in freshly squeezed orange juice.

Chill: Transfer ganache to a container, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Prepare Hot Chocolate: Heat your milk in a saucepan until steaming (about 85°C/185°F). Add 50g ganache to the milk and whisk or blend until frothy.

Garnish and Serve: Serve the cocoa in mugs, topping with whipped cream, a dusting of cinnamon, and orange zest. Add an orange wedge for garnish if desired.