Stick 8 hazelnut-caramel-nougat pralines (e.g. toffee) on 8 cakepop sticks (alternatively wooden skewers). Halve 8 mini salt pretzels. Carefully stick 2 halves of antlers into each praline.
Press 8 red mini chocolate lentils in the middle of the nose.
For the hot chocolate, break 125 g dark chocolate and 75 g whole milk chocolate into pieces and briefly bring 600 ml whole milk to the boil. Remove from the stove. Add 50 g baking cocoa, chocolate and 75 g sugar.
Melt while stirring.
Pour the hot chocolate into cups. Serve with 2 reindeer skewers.