In a pot, add the
Almond Milk (4 cups)
Cacao Powder (1 1/2 Tbsp)
Vanilla Extract (1 splash)
Dry Mixed Spice (1 tsp)
Ground Cinnamon (1 tsp)
Muscovado Sugar (2 1/2 Tbsp)
60% Venezuelan Dark Chocolate (1/2 cup)
and leave to melt at a low temperature mixing continuously.
Once the chocolate has melted and the milk turns brown add the
Venezuelan Dark Rum (1 Tbsp)
Corn Starch (1/2 Tbsp)
previously dissolved in a little bit of water or almond milk. Leave to cook at low temperature until it thickens.
Once it has thickened to your taste, serve immediately.