Combine the 90g chopped dark chocolate (85% cocoa solids) with 100ml milk in a small pot and place over a medium heat until melted. Whisk in another 300ml milk along with 100ml cream, ½ tsp cinnamon, 1 tsp vanilla extract and a pinch of salt. Add 1 halved and deseeded red chilli and bring the mixture almost to a boil. Remove the pot from the heat and let it sit for 10 minutes. Remove and discard the chilli. Whisk in 2 tbsp brown sugar, one tablespoon at a time, and taste until it reaches your desired level of sweetness. Add 2 shots of brandy or Cointreau, if desired. Return to a very low heat until hot, then pour into mugs. Garnish with cinnamon sticks and serve.
In a saucepan, stir together 100g chopped milk or dark chocolate, 100g chopped white chocolate, 120ml double cream and 500ml milk. Cook over a medium-low heat, stirring occasionally, until the hot chocolate comes to a simmer, but don’t let it come to a boil. Remove from the heat and serve immediately topped with whipped cream or marshmallows.
Combine 1 x 400g tin of coconut milk, 125ml almond milk, 2 tbsp maple syrup, 1 tsp vanilla bean paste, 2 tbsp sugar-free peanut butter and 125g cacao powder in a saucepan while whisking. Bring to the boil while stirring and simmer until it reaches the desired temperature. Serve with a sprinkling of cacao nibs or vegan dark chocolate shards.
In a pan over a medium-low heat, stir together 950ml fresh milk, 1 tsp vanilla and 230g chopped white chocolate. Bring to a simmer, stirring occasionally, but do not let it boil. Remove from the heat and divide between mugs. Top with whipped cream or marshmallows, if desired, and serve immediately.
Place 30g cocoa in a saucepan. Gradually whisk in 950ml milk until the cocoa has dissolved. Add 100g chocolate chips and 3 crushed candy canes and simmer over a medium heat for 8-10 minutes, stirring occasionally, until the chocolate and candy canes have melted. Bring to a boil and immediately remove from heat. Stir in a pinch of salt. Ladle into mugs and garnish each with a candy cane.
Creamy orange cocoa
Place 30g cocoa in a saucepan. Gradually whisk in 950ml milk until the cocoa has dissolved. Add 100g chocolate chips and 5 segments of Terry’s chocolate orange and simmer over a medium heat for 8-10 minutes, stirring occasionally, until the chocolate and chocolate has melted. Bring to a boil and immediately remove from heat. Ladle into mugs and garnish each with shavings of Terry’s chocolate orange.
In a bowl, whisk 2 eggs, 60ml Irish cream liqueur and 20ml Irish whiskey until smooth. In a saucepan, bring 1l milk to a boil. Pour the milk over the egg mixture, whisking to combine well. Divide amongst four mugs and sprinkle with nutmeg.