Chilli-spiked hot chocolate

Pair chocolate and chillies to release endorphins for the perfect happiness-inducing drink. Thick and luxurious, you could add a little rum, too

Ingredients

• 300 ml milk
• 1 red chilli, halved lengthways, seeds left in
• 2 tbsp malt drink powder
• 40 g 85% dark chocolate, snapped into small pieces
• 1 tsp caster sugar
• ground cinnamon, to taste

Steps

1. Heat the milk and chilli in a small non-stick pan over a low heat until beginning to bubble. Take off the heat and taste. If you prefer more of a chilli kick, leave to infuse for 10 mins.
2. Warm over a low heat again if the milk has been left to stand, then stir in the malt powder, chocolate pieces and sugar along with a pinch or two of cinnamon to taste. Stir using a wooden spoon to fully melt and incorporate the chocolate into the milk. Remove and discard the chilli, then pour and serve straightaway with another sprinkling of cinnamon, if you like.