Chilli Spiked Hot Chocolate

With Candied Chilli

What could be better than a cup of creamy hot chocolate spiked with chili to start things off (or conclude them with!)? Legend has it that the Aztec emperor Moctezuma II enjoyed a chocolate drink, flavoured with vanilla and spices, up to 50 times a day to give him the potency to handle his numerous wives! Nothing turns up the heat like chilies (pun partly intended).

Ingredients:

2 fresh red chillies, sliced vertically (deseed and remove stem)

1 cup of sugar syrup

1 tsp chilli flakes

1 tbsp + 1 tsp unsweetened cocoa powder (or half sugar if using sweetened)

3 tbsp white sugar

Less than a pinch of salt

1 ½ tbsp boiling water

½ cup milk

½ cup cream

Preparation:

Boil fresh red chillies in sugar syrup for 5 minutes until candied. Dredge through white sugar while still wet and set aside. Combine the cocoa, sugar, chilli flakes and salt in a pan and blend in the boiling water. Bring this mixture to gentle boil stiring all the time. Allow to simmer stirring all the time for another 2 minutes ensuring milk does not scorch. Stir in milk and heat until very hot, but do not boil! Remove from heat, stir in cream.

Servings:

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Rushina M. Ghildiyal
Rushina M. Ghildiyal is a gastronomy columnist, book author, writer and content consultant. Essentially, she has found the perfect guise under which to hide her true obsession, thereby legitimizing her foodie idiosyncrasies. Rushina is beset upon getting an harmonious flavour balance every time, brazenly discusses food with anyone, anywhere, collects food books and passionately adores all things culinary. She also has a delicious predilection for diverging from the mainstream food haunts, in search of the routes less taken, looking for the scrumptious underbellies of the world’s great cities.

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Chilli Spiked Hot Chocolate