Hot Chocolate

450ml whole milk

70g 70% cocoa high grade, i.e. Valrhona, chocolate, finely chopped

30g good-quality milk chocolate, finely chopped or grated

75ml cream

¼ tsp ground cinnamon

Pinch of salt

1. Warm about 150ml milk in a pan over a medium heat and stir in the chocolate. Continue to stir until the chocolate has melted into the milk, then whisk in the remaining milk and the cream.

2. Continue to heat until the mixture is hot, but not boiling, then add the cinnamon and a pinch of salt. Taste, adjust if necessary, and serve. For a frothy finish, whisk vigorously just before pouring.

Serves 2

Chili Hot Chocolate

300 ml whole milk

1/2 red chili

50g Chocolate broken into small pieces

50ml single cream

1. Pour the milk into a saucepan. Carefully slice the chillies in half lengthways and deseed, leaving the stalks attached in order to remove them from the milk easily. Add to the milk.

2. Slowly bring to a shivering simmer. Remove from the heat and infuse for 10 minutes, so that the milk takes on the chili flavor. Reheat the milk, add the broken chocolate and cream and stir on a low heat until the chocolate is dissolved. Remove and discard the chillies. Serve garnished with a slice of fresh chili (in season.