Place the milk, sugar, cocoa powder and vanilla in a saucepan.
Place the pan on the stove on medium high heat and warm up stirring occasionally for 2-3 minutes.
The sugar in the pot prevents the milk from scalding, but care must still be taken to avoid boiling the milk or the milk may curdle or scald on the pot.
To make whipped cream, place the cream, sugar and vanilla in a bowl and beat with a hand mixer for 1-2 minutes or until whipped and airy.
When the temperature reaches 190F or starts steaming and showing signs of simmering, turn off the heat and add the Baileys, rum, Crème de Cacao and Frangelico with the heat off.
Whisk to mix. Pour into mugs and garnish with whipped cream and multicolor sprinkles.
