Last night was so cold I nearly turned the heating on — but instead I made a doubly warming Chilli Hot Chocolate.
The little red chillies shown here are seriously hot — I picked them from the poly tunnel yesterday. Because they pack a punch, I only pricked them a few times with a needle to release the flavour. For milder chillies, you can slice one open and add it to the milk with the seeds for a gentler heat.
Measure the milk you need into a saucepan and add the pierced or sliced chilli. I used soya milk, but any milk — dairy or plant-based — will work. Heat gently, stirring regularly so the milk doesn’t scald, and allow the chilli to infuse until the milk carries a pleasant warmth.
Once hot, whisk in a tablespoon of cocoa powder per serving. If you prefer, melt a few good-quality squares of dark chocolate in a bain-marie and whisk that into the infused milk for a richer texture and deeper chocolate flavour.
When the drink is nicely heated and well blended, strain it into mugs to remove the chilli pieces. Sweeten to taste with honey or sugar. The result is a comforting, slightly spicy hot chocolate that keeps winter at bay for a little while longer.
