In a small saucepan over medium low heat, combine milk and coffee. Next, add sugar, Cholaca, and white chocolates to the pan. Cook the mixture over low heat for about four minutes or until the chocolate has melted. Do not let it simmer. Just keep stirring over low heat and then add extract. Pour the mixture between six cusps. Garnish with whipped cream, peppermints, and ground cinnamon. Enjoy!