First, heat the milk and gold top or single cream in a saucepan on medium heat to just below the simmering point.

Then, remove the pan from the heat and add both chocolates, stirring to dissolve.

Next, when the chocolates are melted, add the sugar, vanilla extract and espresso and whisk vigorously.

Finally, reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

This recipe makes about 4 very generous mugs, so if you are after smaller quantities, just half all the ingredients.