Spiced Almond Milk Hot Chocolate

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), and 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) and 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.