Ruby Mexican Hot Chocolate


2 cups whole milk
1 tablespoon brown sugar
1 teaspoon (1 packet) Ruby cannabis sugar
4 tablespoons chocolate sauce
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper


Whipped cream and cinnamon stick, for garnish (optional)
In a small saucepan, combine the milk and Ruby cannabis sugar and heat on medium-low until the sugar completely dissolves.  Continue heating the milk to a low rolling simmer, and then remove the pan from the heat. Stir in the canna-chocolate sauce and spices.  Serve in a heatproof mug, topped with the whipped cream and a cinnamon stick, if desired.