Mexican hot chocolate

Preparation time: 5 min

Cooking time: 12 min

• 750 ml (3 c) low-fat milk

• 150 g bittersweet chocolate chips

• 10 ml (2 t) sugar

• 15 ml (1 T) cocoa powder

• 2-3 thin slices of jalapeño chilli

• 1 ml (¼ t) ground nutmeg

• 1 ml (¼ t) allspice

• pinch of salt

• 3 cinnamon sticks, each broken in half

1 Heat the ingredients, except the cinnamon sticks, while whisking constantly until the mixture begins to simmer.

2 Remove from the heat, add the cinnamon sticks and set aside for 5 minutes.

3 Return to the heat and simmer for 3 minutes, while whisking constantly.

4 Remove from the heat, remove the cinnamon sticks and serve.

TIP Give the hot chocolate an extra kick by replacing the bittersweet chocolate chips with chilli chocolate.

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