Spiced Mexican Hot Chocolate

Fixings

4 c. entire drain

2 c. creamer

1/2 c. dulce de leche

2 Cinnamon sticks

10 oz. 70% dim chocolate

2 tsp. unadulterated vanilla concentrate

1/4 tsp. Fit salt

1/2 c. whiskey

Directions

• Whisk together drain, creamer, dulce de leche, and cinnamon sticks in an expansive pan.

• Convey to a stew over medium warmth, mixing every so often. Expel from warm; cover and let stand 10 minutes.

• Return blend to a stew over medium warmth. Step by step race in finely cleaved 70 percent dull chocolate, speeding until liquefied and smooth.

• Expel from warmth and mix in unadulterated vanilla concentrate, fit salt, and whiskey, if wanted. Dispose of cinnamon sticks. Serve warm.