Is there anything better on a cold afternoon than a cup of frothy creamy, chocolatey goodness? Yes. Yes there is. If you add chilli and cinnamon to it. This recipe is uber simple and easy. It can be made with dairy milk or almond milk, but not the dodgy almond milk that’s really watery either make your own or use a good quality rich and creamy version. The hint of chilli makes this extra warming and is just enough to leave some residual heat in your mouth. I promise this is good.
1 Tbs raw caco powder
1/2 tsp maple syrup
1/8 tsp vanilla extract
Either a layer of a cinnamon stick or a couple of pinches ground cinnamon
1/4 tsp chilli flakes
1 cup milk
Add all ingredients to a small pot (i used a jug with a handle that can go on my stove) and put on a low temperature so the flavours from the cinnamon stick and chilli flakes can slowly infuse. Stir slowly. Never let it boil. once all cacao has dissolved, and milk is just starting to simmer remove from heat and slowly pour into a cup, leaving the cinnamon stick piece in the pot. You can also leave the chilli flakes in the pot but they are softened by the milk so I don’t mind just eating them.
Now curl up on a comfy chair and enjoy.