Place the cream in a bowl and whip using an electric whisk for approx 1 minute until you have a stiff, “scoopable” consistency. Set to one side.
Heat the milk in the pan on a medium heat until the milk is just starting to bubble.
Turn the heat to low and add the chocolate buttons, stirring. The chocolate will melt after about 2 minutes. If it’s a slightly speckled colour do not worry, this is normal. As long as it’s smooth with no lumps it’ll be fine.
Remove from the heat and stir in a tiny pinch of chai spice.
Pour into your mug. Using a metal dessert spoon, place scoops of whipped cream on top and they will float. Sprinkle a tiny bit more spice over the top. Cut your mini Honeybuns Heathcliff brownie into 1/10ths and pop on top.
Snuggle down in a cosy corner and indulge….