Chilli Hot Chocolate

This hot chocolate is the bomb.  Just the right amount of heat, sweetness and complexity.

You will need a saucepan, strainer and whisk for this recipe.

Ingredients

2 cups boiling water

1 whole dried Mulato chilli  

5 cups of whole milk or, if you are feeling really decadent, light cream or a combination to make up the amount in dairy (you could use oat milk or almond milk and it would be amazing too)

1 vanilla bean split (or teaspoon of vanilla extract)

2 cinnamon sticks

230g Callebaut bittersweet 70% dark chocolate

2 tablespoons of dark muscovado sugar

 

Method

Place the chilli of choice In a saucepan, add boiling water, and cook until it has reduced by half.  Remove the chilli, strain and set aside.

Wipe out the pan and return it to heat. Combine the milk/cream or whatever dairy substitute you are using with the vanilla and cinnamon stick. Gently heat until you can smell the vanilla. You don't want to boil it and get skin on the milk. Reduce the heat, add the chocolate and the sugar, and whisk until melted.

Take the mixture off the heat and remove the vanilla bean and the cinnamon. Add the chilli-infused water to taste—I like it hot, but most people prefer a gentle tingle. If it is too thick, add a little more milk. Serve in your favourite mugs.

You could grate a little cinnamon on top or some ground hazelnuts if you are feeling fancy or chuck a whole stick of cinnamon in - or do it all if you are trying to impress!

This will make enough for 4 medium cups, 2 greedy cups or 6 - 8 espresso! Enjoy.