Spiked Raspberry Hot Chocolate

3 Cups whole milk 

¼ cup bittersweet chocolate

¼ - ½ cup semi sweet chocolate

⅛ tsp. Cinnamon

2 oz. Whiskey (optional)

4 Tbsp Seedless Rasbperry Spread

Whipped cream (option)

In a medium saucepan, bring the milk to a simmer over medium low heat. Whisk in cinnamon and stir occasionally so the milk doesn’t boil. Add the chocolate and continue to stir as the chocolate melts then add the raspberry spread and mix until smooth and creamy.

Remove from heat and strain through a fine mesh strainer. 

Stir in the whiskey and pour into small mugs, spoon some whipped cream on top and sprinkle with a dash of cinnamon. Great for dessert, cozy by the fire, chocolatey goodness.