Cape Chai Hot Chocolate with a Pinch of Chilli

teas.co.uk · 10 min · Serves 1

You'll need

• 2 Dragonfly Organic Cape Chai Rooibos pyramid bags
• 300ml whole milk
• 70g dark chocolate (70% cocoa solids), finely chopped
• 1 tbsp soft light brown sugar or muscovado sugar
• A small pinch of fine sea salt
• 1/8 tsp ground cayenne pepper (optional, the Mexican style warmth)
• 2 tbsp lightly whipped double cream, to top (or a marshmallow for the British twist)
• 1 small square of dark chocolate, for the final grating
• A small pinch of cocoa nibs, to scatter (optional)

Method

1. Warm the milk in a small heavy based pan over a medium low heat to about 80C, steaming with the first fine bubbles at the edge but not boiling.
2. Off the heat, drop in the two Cape Chai bags, cover and infuse for eight minutes so the spices come through into the milk.
3. Lift out the bags, pressing each against the side, and discard.
4. Set the pan back over a low heat and add the chopped chocolate, brown sugar and pinch of salt, whisking gently as the chocolate melts in.
5. Keep whisking for two to three minutes until smooth and just thick enough to coat the back of a spoon. Do not let it boil.
6. For the Mexican version, whisk in the cayenne now and stir it through well. It should not taste of chilli on the spoon; you want a trace, not heat.
7. Pour into a warmed tall mug, to about 2cm below the rim.
8. Spoon the lightly whipped cream on top in a small dome, or float a marshmallow if you prefer.
9. Grate a few fine shavings of dark chocolate over the top, and scatter a pinch of cocoa nibs if you have them.
10. Serve straight away. The cayenne warmth builds slowly, peaking around the third sip and fading by the last.

Recipe: https://teas.co.uk/recipes/rooibos/cape chai hot chocolate with a pinch of chilli/