Malaysians love to add spiciness to everything. And while this might sound strange, adding some chilli to your hot chocolate can result in an absolutely delicious beverage that will warm you up on cool, rainy nights!
Hot chilli chocolate is not something new. Dating back to 460 AD, the earliest traces of hot chocolate were found in the Mayan tombs of Guatemala, using a paste ground from cocoa seeds mixed with cornmeal and chillies.
There are also health benefits to be gained from each sip of this tasty concoction. Research from Nottingham University has shown that chilli and chocolate are good for improving blood flow to the brain. It will definitely get your body zinging!
Ingredients
- 240ml (1 cup) milk
- 8g imported chocolate chips
- 1 tsp gula Melaka or palm sugar
- 1/2 green cili padi, deseeded and thinly sliced
Method
- Pour the milk into a small saucepan and place it on the stove on medium heat. Heat for about one minute or until you see a gentle simmer.
- When the milk starts to bubble, add the chocolate chips and gula Melaka.
- Continuously stir so the chocolate chips do not clump at the bottom of the pan.
- When the milk and the chocolate chips have formed a rich, thick mixture, add the cili padi. You may opt to taste as you go to achieve the spiciness you desire.
- Add the salt and stir. Finally, pour into a mug and enjoy!
Tips
- If you are a fan of coffee, add half a teaspoon of coffee powder to give it a caffeine kick.
- Feel free to add some ice and top it with whipped cream. Imagine – a cold drink that warms you up at the same time!
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.