Next level boozy hot chocolate

Points to remember:

• For salted caramel rum hot chocolate: In a small saucepan warm 150ml whole milk over a medium heat until simmering. Remove from the heat, add 50g milk chocolate and stir until melted.
• Return to the heat and stir in 2 tsp dulce de leche, a pinch of sea salt and 25ml dark rum. Pour into a mug and serve.

• For coconut hot chocolate: In a small saucepan warm 150ml whole milk over a medium heat until simmering.
• Remove the pan from the heat then add 25g white chocolate and stir. Once the chocolate has melted, place the pan back on the heat to warm through.
• Add 25ml coconut-flavoured rum and pour into a mug. Garnish with 1 tsp grated dark chocolate and a few toasted coconut flakes if you like.

• For hazelnut cream hot chocolate: In a small saucepan warm 150ml whole milk over a medium heat until simmering.
• Take off the heat then add 25g chopped milk chocolate. Once the chocolate has melted, place the pan back on the heat to warm through. Add 25ml hazelnut liqueur.
• Whip 50ml double cream until thick and billowy then fold in 1 tsp chocolate hazelnut spread. Only stir once or twice as you want a marbled effect.
• Pour the hot chocolate into a mug and add the whipped cream mixture. Sprinkle the top with 1 tsp chopped toasted hazelnuts, a drizzle of extra chocolate spread and enjoy.