Place the milk chocolate in a microwave-safe bowl and microwave for 30-second intervals until melted, stirring at each interval.

Add the cinnamon, ground ginger, nutmeg, allspice and cloves, then mix well.

Spoon the “crust” into either silicone cupcake liners or cupcake liners that have been lined with plastic coating. This will ensure that they will peel off easily and not get stuck to the chocolate! Smooth the surface of the chocolate.

Place the filled liners on a tray and chill in the fridge for 30 minutes, or until fully hardened.

Place the white chocolate in a microwave-safe bowl and microwave for 30-second intervals until melted, stirring at each interval.

Add a couple drops of orange oil-based food coloring and mix well. Then add the cinnamon, ground ginger, nutmeg, allspice and cloves, and mix until well combined.

Spoon some “filling” on top of each “crust”, leaving a bit of space around the edge so that it looks like a pie crust. Spoon this on top slowly, so that it doesn’t spread out too quickly.

Return the filled liners to the fridge and chill until the filling has fully hardened.

Remove the pies from the cupcake liners.

Place the royal icing into a piping bag fitted with a small, star-shaped piping tip. Pipe a swirly dollop onto the center of each pie. Allow the royal icing to fully harden, at least 30 minutes.

To serve, place one pie into your mug. Pour about 1 ½ - 2 cups of hot milk on top and stir until the pie has completely melted.

Enjoy your pumpkin spice hot chocolate!