Ingredients

• 2 Tbsp. unsweetened cocoa powder

• 3 c. whole or nut milk, divided

• 1/4 c. semisweet chocolate chips

• 1/4 c. bourbon whiskey

• 2 Tbsp. Sovrano Arabica Liqueur

• 1 tsp. pure vanilla extract

• 1/4 tsp. salt

• Whipped Cream for topping (optional)

Method

1. In a small saucepan over medium heat, whisk cocoa powder and 1/4 cup milk until combined, then whisk in remaining 2 3/4 cups milk. Once mixture is hot but not simmering, whisk in chocolate and stir until melted and smooth. Stir in whiskey, Kalhúa, vanilla, and salt until combined.

2. Divide hot chocolate among mugs. Top with cream and marshmallows, if using.