This over-the-top hot chocolate float can work as a decadent drink or wow-worthy dessert.
To make the hot chocolate:
Heat condensed milk and half & half to a simmer, add almond extract. Place chopped chocolate into a bowl, pour the milk mixture over the chocolate and whisk until smooth.
To assemble the hot chocolate float:
Pour a bit of your purchased caramel sauce onto a small plate. Dip the rim of a tall glass mugs or old fashioned milk shake glasses into the caramel. Sprinkle the rims with kosher salt, chocolate shavings. Add 2 scoops of butter pecan ice cream into each glass. Add hot chocolate, garnish top with chopped pecans.