| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale Hickory Smoked Bacon 14-16 | 549217 | 4 slices |
| Land O’ Lakes Whole Milk | 149293 | 2 cups |
| Cargill Sugar Cane | 340164 | 2 Tbsp |
| Diamond Crystal Cocoa 22-24% Butterfat | 412601 | 1-1/2 Tbsp |
| Baron Spices Ground Cinnamon | 290826 | 1/4 tsp |
| Baron Spices Ground Nutmeg | 290876 | pinch |
| Kahlua Coffee Liqueur | 1 oz. | |
| Hospitality Mini Marshmallows | 432559 | as needed |
| Lyons Caramel Topping | 350654 | as needed |
| Lyons Chocolate Topping | 350658 | as needed |
Preheat oven to 400F. Place bacon on a parchment-lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel. Set aside. In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon, and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
Serve immediately, garnished with mini marshmallows, salted caramel, and chocolate syrup. Add two strips of Cloverdale bacon! Enjoy!
