'Your cinnamon looks rancid'.
The weather has turned here and we are approaching the truly chilly months. Peter had an appointment in the city yesterday and, when he arrived home, he kissed my cheek and I caught the scent of chocolate on his breath. I drew back and said 'Aha!'. He knew immediately why. 'I treated myself to a chilli hot chocolate at Koko Black,' he said with a wicked smile. Mmmm, I nodded. Later that afternoon while he was napping I prepared one for myself.
Wicked, I know. Ssssssh. Let's not tell him, okay! ヅ
CHILLI HOT CHOCOLATE A LA LIZZY
2 cups/500ml milk*
3 tablespoons organic cacao powder*
100g dark chocolate buttons*
2g ground vanilla powder*
1 tablespoon golden raw caster sugar*
1 dried birds eye chilli (see below)
Combine the milk, cacao powder, dark chocolate buttons, vanilla powder and caster sugar in a medium saucepan. Pop the crumbled chilli into a spice egg and drop that into the milk as well. Stir constantly with a wooden spatula over a low heat until the mixture comes to a gentle boil. Remove from the heat and using a hand held blender, whisk until the mixture is smooth and frothy. Remove the spice egg with the chilli. Ladle into mugs or heatproof glasses. Serve immediately. This quantity serves 2.
* Notes: I keep low fat A2 milk in my kitchen as I find it easier to tolerate. I use Cacao Gold Ecuadorian Organic Cacao Powder; Sicao dark chocolate 55% cocoa solids; Heilala ground vanilla powder (2g = 1 vanilla bean); and golden caster sugar. My chillies are home grown birds eye chillies which have been slowly dried. You could add more chilli to this for more heat!
Chocolat - c'est exquisite!
Tell me dear readers, did you enjoy Chocolat, the book or the movie? And is a mug of hot chocolate among your list of wicked indulgences?
Hello, I'm Lizzy, the writer, cook and traveller behind
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In My Kitchen - IMK
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.