First, melt the white chocolate chips in 30-second increments in the microwave.
Using a brush, coat the inside edges of a mini cardboard cupcake case. Leave to set in the open air or in the fridge.
Melt the milk chocolate chips and fill the cups to the brim. Tap out the excess chocolate, leaving a nice thickness around the edges.
Fill your chocolate cup with cocoa powder, leaving half a centimetre empty at the top.
Cut a red candy cane to imitate the shape of a straw, adapting the length to the size of the cup. Dip the barley sugar into the cocoa powder. Close the cup with the remaining melted milk chocolate.
While the chocolate is still melted, place mini marshmallows on top, overlapping each other.
Leave to set in the fridge, then carefully remove from the mould.
Cover the edges of the cup with a little milk chocolate, then dip in chocolate vermicelli.
Pour hot milk into a mug and dip your chocolate mixture into it to create your hot gourmet drink!
