Step 1

Place milk, cinnamon stick and chopped chocolate in a saucepan over medium-low heat. Cook, stirring, for 1-2 minutes until chocolate melts. Stir in butterscotch schnapps and Amaretto until warmed. Remove cinnamon and discard. Divide among 4 heatproof glasses.

Step 2

Combine chopped almonds, biscuit and a pinch of sea salt in a small bowl.

Step 3

Top hot chocolates with gently whipped cream, warm caramel sauce and almond mixture.