Chili and cinnamon hot chocolate

Delicious winter warmers from Green Cooks

Rosie Percival shares her secret hot chocolate recipe.

Ingredients (serves 2)

  • 100 g good quality dark chocolate (look for at least 70 per cent
  • cocoa solids)
  • 300 ml soy, almond or cow’s milk (use one enriched with vitamin D if you can)
  • ½ long red chilli (sliced lengthways), seeds removed
  • 1 cinnamon stick (or ½ teaspoon ground cinnamon)


Break chocolate into chunks and place in a small saucepan with the remaining ingredients. Heat gently on the stove, continually stirring until chocolate has melted and milk is hot.

Leave to sit for a couple of minutes and then discard the chilli and cinnamon stick (if using).

Taste and, if desired, add sweetener of your choice.

Transfer the hot chocolate to a clean coffee plunger and pump, or whisk vigorously in the saucepan to achieve a creamy, cafe-like texture.

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