Hot-Shickered Cocoa for Sufganiyot

📝 Ingredients

• 8 cups almond milk
• 1 tablespoon vanilla extract
• 2 cinnamon sticks (broken into pieces)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt
• 1/4 cup sugar
• 4 drops lemon bitters
• 8 ounces pareve dark chocolate (chopped into small pieces)
• 8 ounces coffee liqueur (dark rum, or peppermint schnapps)
• Warm sufganiyot (recipe link under photo)

👨‍🍳 Instructions

1. 1In a medium pot, add almond milk, vanilla, cinnamon, cayenne, sea salt, sugar, and bitters and place over low heat. Simmer gently for 15 minutes; do not boil or milk might scald.
2. 2While almond milk mixture is warming, place chopped chocolate into a tempered pitcher. With a strainer over the pitcher, pour hot, spiced milk into the chocolate filled pitcher. Whisk well to combine and melt chocolate.
3. 3Pre-heat 8 cups or mugs. Add one ounce of coffee liqueur, rum, or schnapps per cup/mug. Fill each with hot-spiced milk chocolate.
4. 4Serve with warm sufganiyot to dip into your “shickered” cocoa.