In a saucepan over med-high heat, add the Dirty Chai + Expresso.

When the liquid is warm and steaming, add ten (10) white chocolate melts.

Stir until the white chocolate melts dissolve and are incorporated into the dirty chai and espresso. Pour mixture into a large measuring cup, and chill in the refrigerator until cool, 15 - 20 minutes.

Drizzle caramel on the inside of the glass. (optional)

When the dirty chai and espresso is cold, pour into a glass filled with ice.

Add egg nog, and top with marshmallows.

Toast marshmallows using a butane baker's torch or in the oven set on broil.

Drizzle with dark chocolate sauce.

Serve.