For the Caramel Chai:
Pour the milk and caramel into a saucepan and bring almost to the boil over a medium heat, stirring. Take the pan off the heat, add the chocolate and leave until melted.
Meanwhile, mix together the malted milk powder, cornflour and cinnamon.
Whisk the powder mix into the hot chocolate milk, put the pan back on the heat, bring to boil and whisk until smooth, thick and creamy. Pour into warm mugs or heatproof glasses.
Top with a spoonful of cream, some flakes of chocolate and salted caramel.
For the Spiced Hot Chocolate:
Mix the cornflour to a smooth paste with 2 tbsp of the milk. Put all the ingredients into a small saucepan and heat gently, whisking all the time until the chocolate is melted.
Bring to boil, whisking and bubble gently for 2-3 minutes until thickened. Strain into two warm mugs. Whip with a milk frother, if you have one, and add some chocolate stars and a dusting of cocoa powder.
These recipes are pure bliss when accompanied by croissants for breakfast or just as a decadent treat at any time of the day - indoors or out.