Prep time: 5 mins 
Cooking time: 20 mins
Serves: 4

Ingredients

• 3 Cups Milk  
• 1 Chilli  
• ½ tsp Cayenne Pepper 
• 1 Cinnamon Quill  
• 1 Pinch Salt  
• 1 Cup 70% Cocoa chocolate   
• 500ml Cream  
• 1 Tbsp Icing Sugar  
• Cocoa Powder to dust  

Method

1. Slice the chilli in half and place it with the milk in a saucepan. Add the cinnamon quill, a pinch of salt and the cayenne pepper.  

2. Put the milk on medium heat and heat it up but don't boil it.  

3. Let it sit for ten minutes to infuse.  

4. Place the chocolate into a bowl and pour in the hot milk through a sieve.  

5. Mix well with a whisk until the chocolate thickens and fully melted. 

6. Place it back into the saucepan and keep it warm on low heat. 

7. Meanwhile, whisk the cream, icing sugar and vanilla bean using an electric mixer until soft peak or place the milk, vanilla bean and icing sugar in a cream whipper if using. 

8. Serve hot chocolate in cups and top up with whipped cream. Dust with cocoa powder and enjoy.