Fancy a bit more freedom with your boozy hot chocolate? This recipe from the people at Patterns allows you to customise everything, from the type of chocolate to the shot of alcohol you finish off with...

450g of good-quality chocolate (can be white/dark/milk)
40g of cocoa powder (use white for white hot chocolate)
100g icing sugar
pinch of salt
mugful of milk
a shot of alcohol of your choice

Method: Fill the large pan with water and boil on the hob, then add mixing bowl on top of the pan and add the chocolate in small pieces. Stir occasionally to help melt the chocolate, then, once completely melted, turn to medium heat. Add the cocoa powder and sieve the powdered sugar in, then mic thoroughly until the texture looks like fudge frosting. Scrape the mixture into a piping bag or zip lock bag then gently squeeze the mixture into the ice cube tray moulds. After filling the tray, place the wooden spoons in the moulds then place in the fridge.

The rest is simple; use a microwave to heat your mug of milk, then spike with a dash of alcohol (try Baileys for milk chocolate, Koko Kanu for white, or cherry liquor for dark). Stir in your choc stick until it dissolves, then top with marshmallows, whipped cream, desiccated coconut, or grated chocolate, according to taste.

Stop everything: there’s a Nutella pop-up café at Harvey Nichols