Stir the milk, cream, sugar, orange zest and spices together in a saucepan, then bring to a simmer over a low heat. Remove from the heat and pour through a sieve into a jug, discarding the clove and orange zest. Pour the warm infused milk back into the pan and stir in the vanilla and chocolate until the chocolate has melted and is smooth.

Return the pan to a low heat to warm through, if needed, then pour into a heatproof mug. Top with whipped cream and crushed gingerbread biscuits, if you like, then serve.