Spicy chocolate milk with rum

Break the chocolate into pieces and put in a bowl.

Place the whipped cream in a heavy-bottomed pan against the boil and add the butter and chilli flakes.

Remove from the heat, cool slightly and pour over the chocolate. Stir until the chocolate is melted and well mixed with the whipped cream.

Pour into the plastic container (10 x 10 cm) and leave to simmer for at least 2 hours in the refrigerator (ganache).

Cut the ganache into 10 cubes. Put the cocoa in a deep plate and pull the blocks through. Insert a stick.

Heat the milk in a pan against the boil.

Divide the rum over the mugs (or double-walled glasses), pour in the hot milk and put a chocolate cube in each glass. Let yourself be lured up and running.

On each glass of chocolate milk, pour a dash of cream and dust with a little cocoa powder.