Combine the whole milk, Bailey’s® Irish Cream, Peppermint Schnapps, cocoa powder, powdered sugar and Hershey’s® Chocolate Syrup together and blend until the mixture is completely smooth and lump free. (Do not add the Texas Pete® Hotter Hot Sauce until just before serving.) Keep ice cold until ready to serve.
Place the 2 quarts of heavy cream in a large mixing bowl with the powdered sugar and the almond extract. Whisk vigorously to incorporate air into the cream. It will triple in volume but it is not necessary to whip it to stiff peaks. You want the whipped cream a little looser than your typical whipped cream because it will be served in shot glasses and should come out smoothly in one shot.
Grind and toast the almonds and set them aside until ready to serve.
Add the Texas Pete® Hotter Hot Sauce to the cold chocolate milk and whisk well. Taste and adjust to your desired heat level.
Portion 2 ounces of the spicy chocolate milk into each shot glass and garnish each with 1 tablespoon of the almond whipped cream. Garnish with a pinch of toasted ground almonds and serve immediately.