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EASY 4 SERVES 10 MIN PREP 5 MIN COOKING

Indulge in a 'Drink of the Gods'. This Aztec hot chocolate is a slow burner, starting with rich chocolate and sweet vanilla before unfolding into warm layers of clove and cinnamon, with a delicate smoky chipotle kick that sneaks up in the best way possible. This warming elixir is like a comforting hug in a mug, perfect for enjoying in the depths of Winter!

Ingredients

  • 1 litre full cream milk
  • ¼ cup (25g) Dutch cocoa powder
  • ¼ teaspoon Chipotle chilli powder*
  • 2 teaspoons annatto powder**
  • ⅟₈ teaspoon ground cloves
  • 2 cinnamon sticks
  • 1 vanilla bean, split
  • Pinch salt flakes
  • ¼ cup (55g) brown sugar
  • 150g Haigh’s Dark Chocolate Pastilles
  • ¹⁄₃ cup 80ml thickened cream, whipped

 

 

Method

  1. In a medium saucepan, combine milk, cocoa, chilli, annatto, cloves, cinnamon, vanilla and salt together, over a medium heat, stirring to combine. Slowly bring up to the boil, remove pan from heat and allow flavours to infuse for 15 minutes. Remove cinnamon sticks and vanilla bean.
  2. Return pan to a medium heat and bring up to just below boiling point. Remove from heat, adding sugar and dark chocolate, stirring until sugar dissolves and chocolate melts.
  3. Serve hot chocolates topped with whipped cream and a pinch of extra annatto powder.

    NOTE: * Chipotle chilli powder is available instore and online at Chilli Mojo
    ** Annatto powder is also known as achiote powder and available instore and online at Chilli Mojo.

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