South American Hot Chocolate (With Chillies)

Total Time
10 mins
5 mins

Fantastic. Serve in espressor or demitasse size cups. A full coffee cup is way too much.

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  • 1 liter whole milk
  • 2 red chilies
  • 200 g waitrose continental chocolate, broken into small pieces
  • 200 ml single cream


  1. Pour the milk into a saucepan. Carefully slice the chillies in half lengthways and deseed, leaving the stalks attached in order to remove them from the milk easily. Add to the milk.
  2. Slowly bring to a shivering simmer. Remove from the heat and infuse for 10 minutes, so that the milk takes on the chilli flavour. Reheat the milk, add the broken chocolate and cream and stir on a low heat until the chocolate is dissolved. Remove and discard the chillies. Serve garnished with a slice of fresh chilli.