*Guest post by Marina*
This is quite a fiery drink, though it may be because I used a regular sized red chilli rather than the tiny birds' eye chillies that are in the picture accompanying the recipe. Anyway, it's lovely and warming and rich due to the dark chocolate - I used a Belgian 72% cacao bar. If you're feeling indulgent, I bet using whole milk would add a lot of creaminess to this. Recipe below makes two servings.
Chilli Hot Chocolate
325ml skimmed milk
1 cinnamon stick
1 red chilli, halved and deseeded
12g demerara sugar
50g dark chocolate, chopped into small pieces or grated
Place milk, cinnamon and chilli into a saucepan and heat until simmering. Simmer for a minute, then turn off the heat and let things infuse for five more minutes. Remove the cinnamon and chilli and place milk back over medium heat. Add sugar and chocolate and stir until dissolved. Pour into glasses or mugs and serve.
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