Paul A Young served up eggnog hot chocolate for the festive season on Saturday Kitchen.

The ingredients are: 25g light muscovado sugar, 20g cocoa powder, 200g dark chocolate, broken into small pieces, 500ml full-fat milk, 200ml double cream, 100g golden caster sugar, 4 free-range egg yolks, 100ml brandy or rum, or 50ml of each and freshly grated nutmeg, to serve.

See recipes by Paul in his book titled: Sensational Chocolate: 50 Celebrities Share 60 Recipes available from Amazon now.