" 2 cups milk (whole milk preferred) 1 cup heavy cream 5 ounces quality dark chocolate, chopped (approximately 72% cocoa) 2 tablespoons light brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract ¾ cup quality caramel sauce, divided (Torani brand, if available) 4–5 gingersnap cookies, crushed Whipped cream Mix milk and heavy cream in a medium saucepan and heat on medium-low, stirring occasionally, until just before the mixture simmers (the edges will barely begin to bubble). Use a large enough saucepan to ensure it isn’t more than half full. Add chopped chocolate and whisk until melted. Whisk in brown sugar, cinnamon, vanilla, and ½ cup of the caramel sauce. Continue to heat for two or three minutes, whisking occasionally. It will thicken slightly. (If it begins to boil, turn down the heat.) Ladle hot cocoa into mugs until they are half to three-
quarters full. Top with whipped cream and sprinkle generously with gingersnap crumbles. Drizzle with remaining caramel sauce. Enjoy! "

― Camron Wright , Christmas by Accident