In a saucepan, whisk the milk, half-and-half, dulce de leche, and cinnamon.

Cook the whisked mixture and let simmer over medium heat. Gradually add the 70% dark chocolate into the saucepan and whisk until melted.

Turn off the stove and stir in the vanilla extract, kosher salt, and bourbon. Strain and discard the cinnamon sticks and serve warm.