Two Mexican classics, Chilli & Chocolate… A rich and spicy treat for cold winter nights!
Mexican Chilli Hot Chocolate
4 Cups Full Cream Milk
2 Red Chillies
200g Dark Chocolate
6 Tablespoons Cocoa
1 Teaspoon Vanilla Essence
How to make it
Heat Milk with the Red Chilies and let it stand a bit for the chilli flavour to infuse.
Strain the Milk and pour back into the pot.
Reheat the Milk and melt the dark chocolate in the milk.
Mix the Cocoa Powder with a little water into a paste and stir into hot milk and chocolate.
Add some of the hot milk to the cocoa paste and whisk into the rest of chilli and milk mixture until smooth.
Bring milk to the boil.
Stir in vanilla essence.
Pour delicious hot chili chocolate mixture into glasses and top with whipped cream.
Tip: Remember to put a spoon in the glass to absorb the heat or your glass will crack.
We decided to leave the cream, because the hot chilli chocolate was so delicious and beautiful - but it is entirely your choice.