Bonfire night done right: 5 (alcoholic!) hot chocolate recipes

• 150ml whole milk
• 25g white chocolate , chopped
• 25ml coconut-flavoured rum (we used Malibu)
• 1 tsp finely grated dark chocolate
• 1 tsp coconut flakes , toasted (optional)

1 – Pour the milk into a small pan and then place over a medium heat until simmering, stirring so it doesn’t scorch.

2 – Remove the pan from the heat then add the white chocolate and stir. Once the chocolate has melted, place the pan back on the heat to warm through.

3 – Add the coconut-flavoured rum and pour into a mug.

4 – Garnish with the dark chocolate and a few toasted coconut flakes if you like.

• 50ml double cream
• 1 tsp chocolate hazelnut spread (we used Nutella)
• 150ml whole milk
• 25g milk chocolate , chopped
• 25ml hazelnut liqueur (we used Frangelico)
• 1 tsp chopped hazelnuts , toasted

1 – Whip the cream until thick and billowy then fold in the chocolate hazelnut spread. Only stir once or twice, you want a marbled effect.

2 – In a small saucepan over a medium heat warm the milk until simmering. Take off the heat then add the chocolate. Let it melt, stirring frequently until smooth. Return to the heat until warm then add the hazelnut liqueur.

3 – Pour the hot chocolate into a mug and add the whipped cream mixture. Sprinkle the top with the toasted hazelnuts and enjoy.

• 50ml double cream
• 1 tsp icing sugar
• few drops peppermint extract
• 150ml whole milk
• 50g dark chocolate , chopped
• 25ml crème de menthe
• dark chocolate curls or sprinkles

1 – Whip the cream in a small bowl then stir in the icing sugar and a few drops of peppermint extract. Place in the fridge until needed.

2 – Pour the milk into a saucepan and heat gently until simmering, stirring frequently. Take off the heat then add the chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Return to the heat until warm then add the crème de menthe and pour into a mug.

3 – Top with a dollop of the whipped mint cream and chocolate curls or sprinkles just before serving.

• 150ml milk
• 50ml double cream
• zest of 0.5 orange
• 50g dark chocolate , chopped
• 25ml orange liqueur

1 – Heat the milk, cream and orange zest together in a saucepan until simmering then remove from the heat and pour through a sieve into a jug to remove the orange zest.

2 – Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth.

3 – Put the pan back on the heat to warm through then add the orange liqueur. Pour into a mug and serve.

• 25ml dark rum
• 2 tsp dulce de leche or thick caramel
• 150ml whole milk
• 50g milk chocolate , chopped

1 – In a small bowl, mix together the rum and the dulce de leche until smooth then set aside.

2 – Warm the milk in a saucepan over a medium heat until simmering. Remove from the heat and add the chocolate and stir until melted.

3 – Pop the pan back on the heat until warm then add the rum mixture and a pinch of flaky sea salt. Pour into a mug and serve.