This summer we visited Ecuador on our way back from the US to the UK (yeah, I know, it’s not the most direct route!) I bought a big block of spiced hot chocolate back with me as an edible souvenir (the best kind). You just chop it up and melt it with milk to produce deliciously rich, thick, warmly spiced hot chocolate.
In spite of its size it’s not going to last forever though so I thought I had better set about working out a recipe to recreate it when it does eventually run out. Cinnamon, chili and dark chocolate are always delicious together and the touch of cornflour gives it a gloriously velvety feel. This is a real treat.
80g dark chocolate
2 tsp cornflour
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
pinch of chili powder (or to taste)
splash of rum (optional)
whipped cream to serve
Finely chop the chocolate and add it to a pan with the milk. Whisk in the cornflour and flavourings and then set the pan over a low heat. Whisk or stir the pan until everything has melted together and the cornflour has thickened the hot chocolate a little. Add the booze, if you’re using it, and then pour into mugs and top with whipped cream.