South American Hot Chocolate With Chillies

Fantastic. serve in espressor or demitasse size cups. a full coffee cup is way too much.

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.

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.

whole milk, red chilies, chocolate, single cream