Start by making the clementine syrup. Place the sugar, clementine zest, and juice in a small saucepan and simmer over low heat until the sugar dissolves and the liquid becomes syrupy. Let cool slightly.

Strain the cooled syrup into a clean saucepan and add the ground cinnamon, almond milk, and chopped chocolate.

Simmer over low heat until the chocolate is melted, whisking gently to combine and froth the milk.

Pour the hot chocolate into 2 mugs and top with a layer of mini marshmallows.

Dust with cocoa powder and place a cinnamon stick in each mug.

Serve immediately.