1

Melt chocolate in a heatproof bowl over a pan of water on low heat. Place milk in a small saucepan and scald (heat to just before boiling) on medium heat. Whisk into chocolate, a little at a time.

2

Pour mixture back into milk pan with brandy, almond essence, cinnamon and sugar to taste. Whisk on low heat, until smooth.

3

Half fill two mugs with chocolate mixture and top up with hot coffee. Serve with a dollop of cream and dusting of cocoa, if you like