Set up a Bain Marie by placing a heatproof bowl over a pot of simmering water. Add white chocolate and almond paste. Stir continuously for 5-7 minutes until melted and smooth.

In a separate saucepan, combine heavy cream, orange zest, vanilla bean seeds, and cinnamon. Heat gently for 5-6 minutes, then remove from heat and let infuse for 10-15 minutes.

Carefully pour the infused cream into the melted chocolate mixture. Blend using an immersion blender on low until smooth, about 2-3 minutes. Gradually mix in orange juice.

Transfer the mixture to a container, cover with plastic wrap, and refrigerate for at least 2 hours to firm up.

Heat milk in a saucepan over medium heat until steaming. Stir in 50g of the chilled ganache until melted into the warm milk.

Pour the cocoa into festive mugs. Top with whipped cream, a sprinkle of cinnamon, and orange zest. Garnish with an orange wedge.