In a large saucepan, combine 2 cups of milk, 1 cup of heavy cream, 4 ounces of semi-sweet chocolate (chopped), 1 tablespoon of instant espresso powder, 1 teaspoon of ground cinnamon, and a pinch of cayenne pepper along with 1/4 teaspoon of kosher salt. Stir gently to ensure well distribution before heading to heat.

Place the saucepan over medium-low heat, stirring continuously. Warm for about 5-7 minutes, or until chocolate is melted and mixture is steaming but not boiling.

Once the cocoa is warm and smooth, stir in 2 ounces of Mocha Kahlúa (or regular Kahlúa). Mix thoroughly until fully incorporated.

Remove from heat and ladle the cocoa into mugs. Consider topping with marshmallows or whipped cream.

Savor the warmth and adjust spice levels as desired. Perfect for gatherings or relaxing evenings.