Chilli-spiked hot chocolate
- Sara Buenfeld
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Serves 1 - 2
Easy
Prep: 2 mins
Cook: 5 mins
plus 10 mins infusing (optional)
A star rating of 5 out of 5.1 ratingRate
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Pair chocolate and chillies to release endorphins for the perfect happiness-inducing drink. Thick and luxurious, you could add a little rum, too
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300ml milk
-
1 red chilli
halved lengthways, seeds left in
-
2 tbsp malt drink powder
-
40g 85% dark chocolate
snapped into small pieces
-
1 tsp caster sugar
-
ground cinnamon
to taste
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Nutrition: Per serving (2)
- kcal236
- fat11g
- saturates7g
- carbs24g
- sugars17g
- fibre3g
- protein8g
- salt0.3g
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Method
-
step 1
Heat the milk and chilli in a small non-stick pan over a low heat until beginning to bubble. Take off the heat and taste. If you prefer more of a chilli kick, leave to infuse for 10 mins.
-
step 2
Warm over a low heat again if the milk has been left to stand, then stir in the malt powder, chocolate pieces and sugar along with a pinch or two of cinnamon to taste. Stir using a wooden spoon to fully melt and incorporate the chocolate into the milk. Remove and discard the chilli, then pour and serve straightaway with another sprinkling of cinnamon, if you like.
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