Salted Hot Caramel

Serves 4.

• 2 c. milk (any type will work)
• 32 caramels, unwrapped
• ¼ tsp. freshly grated nutmeg
• Himalayan pink sea salt, enough for sprinkling on top.
• 1 oz. Bourbon, rum, or coffee liqueur (optional)

In a medium saucepan, combine the caramels, milk and nutmeg. Cook over medium heat, until the caramels have melted and the mixture is hot but not boiling. 

Pour into mugs, stir in liquor (if being used) and pop in a salted caramel marshmallow!