DIRECTIONS

​

Cut cinnamon sticks in half lengthwise, break each half into several pieces. Combine cream and half of the cinnamon pieces in a small saucepan. Bring to a rolling boil and remove from heat. Cover and let stand 15 minutes. Add remaining cinnamon stick pieces and return to boil. Remove from heat. Cover and let stand a few minutes.

 

Place white chocolate in a medium bowl.

 

Return cream mixture to a boil once more. Pour through a strainer into the bowl with the white chocolate. Let stand 1 to 2 minutes, stir until smooth.

 

Stir in Golden Tango Cream.

 

Keep warm in a fondue pot.

 

Serve with dippers.