Saturday, 10 April 2010

Chilli Hot Chocolate

*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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