How about a visual for those exquisite hashbrowns and pancakes? 

Spiced and SPIKED Hot Chocolate

For the Hot Chocolate I used Crusoe Spiced Rum, part of the Greenbar Collective—host to the largest portfolio of organic spirits.  This company even plants a tree for every bottle of liquor they produce, making them a “carbon NEGATIVE” company.

The liquid base was almond milk, which I simmered with vanilla, sugar, cinnamon, ginger, and star anise.  I then of course added cocoa powder and let that simmer for a bit. The measurements where as follows:

1 half gallon carton of Almond Milk

2 cups sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon ginger

3 star anise

1/2 cup cocoa powder

Add that piping hot chocolaty goodness to some rum =  YUM!

To top it off is a soy whip you can find at wholefoods, and some cinnamon for added flare.