Prepare your final garnish cocktail sticks by threading the orange ribbons in a serpentine pattern onto the cocktail sticks. Halfway through the ribbon length, pierce the chocolate ball through the centre onto the stick, then continue finishing to thread the orange ribbon on the other side of the ball till the ribbon length is complete. Set Aside.

Place the Dark Chocolate for the garnish into a microwave-safe jug, and heat in 20-sec bursts, stirring in between, until the chocolate is fully melted. Pour the melted chocolate onto a plate.

Crush the Lotus Biscoff biscuits and mix with the grated orange peel. Place on a plate. Dip each of your coffee glasses into the melted chocolate making sure each rim is fully coated, then follow by immediately dipping them into the crushed biscuit and orange peel mix. Place the glasses in cool place to set.

Melt the chocolate, using the above method, then dip or pour over half of the lotus biscoff biscuits. Sprinkle with grated orange peel then leave to set before serving.

Place the chocolate for the hot chocolate drink in a saucepan on the cook top and add the Cointreau and Amaretto. Heat on low until the chocolate is fully melted and smooth. Whisk in the milk, and continue heating until the milk reaches the desired temperature for serving. Approximately 65°C-70°C. Take off the heat and whisk in the Monin Speculoos Syrup.

Note: You can also use a microwave for this step but be sure to check and stir every 30 seconds so as to not overheat the chocolate or the milk.

Once ready, pour the hot choctails into the prepared glasses. Garnished with the orange ribbon and chocolate ball cocktail sticks, and serve immediately alongside extra chocolate coated speculoos biscuits.