toasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish
For the eggnog hot chocolate
25g/1oz light muscovado sugar
20g/¾oz cocoa powder
200g/7oz dark chocolate, broken into small pieces
500ml/18fl oz full-fat milk
200ml/7fl oz double cream
100g/3½oz golden caster sugar
4 free-range egg yolks
100ml/3½fl oz brandy or rum, or 50ml/2fl oz of each
freshly grated nutmeg, to serve
For the mulled wine hot chocolate
400g/14oz unrefined caster sugar
200g/7oz cocoa powder
2 cinnamon sticks
5 star anise
500g/1lb 2oz dark chocolate, broken into small pieces
2 clementines or satsumas, halved
1 sprig rosemary
750ml bottle fruity red wine
To make the classic dark hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute, then pour into large mugs and top with generous helpings of the sweet garnishes.
To make the eggnog hot chocolate, bring 500ml/18fl oz water, the sugar and cocoa powder to a simmer for 2 minutes, then take the pan off the heat and add the chocolate, whisking well. Return to the heat and simmer for another minute.
Whisk together the egg yolks and sugar.
Bring the milk and cream to the simmer and pour over the egg yolks, whisking well as you do. Pour this custard mixture back into the pan and heat gently to thicken, stirring all the time. Take care not to let the mixture get hot as this will scramble the egg.
Take the mixture off the heat and add the alcohol. Decant the hot chocolate and eggnog into separate jugs, then pour both at the same time into heatproof glasses so they swirl together. Finish with a grating of nutmeg.
To make the mulled wine hot chocolate, bring 500ml/18fl oz water, the sugar, cocoa powder and all the spices to a simmer in a large saucepan. Stir until all the sugar has melted.
Remove from the heat and add the chocolate, whisking well until the chocolate has fully melted. Add the clementines, rosemary and red wine and warm through for a few minutes. Serve warm rather than very hot.
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