I thought I’d start this post by moaning about how work gets seriously in the way of play these days, but then I remembered I won’t have this job come January and thought better of it. (I will have a grant instead: will look good in my CV, will mean borderline poverty for six months!) Anyway! I haven’t had the time to bake much in what seems like forever. A few batches of cinnamon rolls, and that’s it really. But, as this month’s We Should Cocoa features one of my very favourite combinations, chilli and chocolate, I just had to find the time to take part! This challenge is hosted by Shaheen of Allotment2Kitchen, and the entire We Should Cocoa goodness was created by Choclette and Michelle of Chocolate Teapot fame – but her blog address invariably takes me to Google sign-in page? Hmm. I hope it’s just a temporary glitch!

 

On to the recipe! It’s getting cold and snowy and wintery and we need something to warm us up, right? It’s hot (in more ways than one), it’s sweet, it’s spicy, it’s chocolate, and it’s alcohol – what more could you ask for really? – it’s Chilli Chocolate Toddy!

 

Chilli Chocolate Toddy (4 servings)

 

600 ml full milk

1 tablespoon light brown sugar

90 g bittersweet chocolate

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 fresh red chilli pepper

75 ml rum

75ml brandy

 

Trim, halve and deseed the red chilli.

In a saucepan, combine milk, sugar, chocolate, cinnamon, allspice and chilli pepper halves. Heat gently over low-medium heat, stirring often, until the ingredients have completely blended (well, save for the chilli pepper halves!) and the mixture is close to boiling point.

Remove chilli pepper halves. (Stop here and you have a wonderful hot chocolate to enjoy!  Or continue to give it an adult twist:) Whisk in rum and brandy. Pour into mugs: garnish with chocolate shavings or sprinkle with cinnamon, if preferred. Serve hot.