Before you begin you need to decide if you want to decorate the rims of the mugs. If you do this step needs to be done before making the hot chocolate. You basically take corn syrup and rub it around the rim of the mugs. Then put your sprinkles on a plate or in a large bowl and dunk the rim in it. Roll it around so you get them everywhere. Set aside while you start the hot chocolate.

In a saucepan whisk together the cocoa powder and hot water. This just ensures the cocoa powder breaks up and you don't get bits of it floating after you cook this. Works like a charm when using powder. It basically looks like a thick sludge but trust me it's worth it. Once you get it all mixed with no powdery bits left you can turn the stovetop on to a medium-low heat. Quickly add your milk, and brown sugar. You need to continue to mix it while it heats up. The key with hot chocolate in my opinion is heating it but not letting it boil. You want to heat it up gently so you don't scorch it.

Once it's hot enough to serve remove from the heat. Add the corn syrup and red gel food colouring. Mix carefully so you don't splash red dye everywhere. The gel mixed with the cocoa powder is what gives red velvet a nice deep red colour.

Pour into mugs.

Top with mini marshmallows or whipped cream.

Serve with a big old happy and grateful smile!