Boozy hot chocolates

Add a splash of your favourite tipple to your mug for a truly indulgent Bonfire Night

THREE TWISTS Hot chocolate orange

An intense hit of flavour cuts through the rich chocolate. Serves 1 Heat 150ml milk, 50ml cream and the zest of 1/2 an orange in a saucepan until simmering, then remove from heat. Pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add 50g dark chocolate. Stir until melted and smooth. Put the pan back on the heat to warm through, then add 25ml orange liqueur. Pour into a cup or mug to serve, and garnish with a strip of orange zest.

Salted caramel rum hot chocolate

Dark rum brings out those deep, burnt sugar notes in the caramel. Serves 1

In a small bowl, mix 25ml dark rum and 2 tsp dulce de leche or caramel until smooth, then set aside. Warm 150ml milk in a saucepan over a medium heat until simmering. Remove from the heat, add 50g chopped milk chocolate and stir until melted. 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 to serve.

Midnight mint hot chocolate

The perfect after-dinner treat. Serves 1 Whip 50ml double cream in a small bowl, then stir in 1 tsp icing sugar and a few drops of peppermint extract. Chill until needed. Pour 150ml milk into a saucepan and heat gently until simmering, stirring frequently. Take off the heat and add

50g dark chocolate. Stir until melted and smooth. Return to the heat to warm, then add 25ml crème de menthe and pour into a mug. Top with a dollop of whipped mint cream and chocolate curls or sprinkles just before serving.