In a medium pot, add almond milk, vanilla, cinnamon, cayenne, sea salt, sugar, and bitters and place over low heat. Simmer gently for 15 minutes; do not boil or milk might scald.

While almond milk mixture is warming, place chopped chocolate into a tempered pitcher. With a strainer over the pitcher, pour hot, spiced milk into the chocolate filled pitcher. Whisk well to combine and melt chocolate.

Pre-heat 8 cups or mugs. Add one ounce of coffee liqueur, rum, or schnapps per cup/mug. Fill each with hot-spiced milk chocolate.

Serve with warm sufganiyot to dip into your “shickered” cocoa.