HOT! HOT! HOT! CHOCOLATE
PREP + COOK TIME 20 MINUTES SERVES 2 (MAKES 3 CUPS)
Split a vanilla bean lengthways, scrape seeds, using the tip of a knife; add seeds and pod to a small saucepan. Cut 1 fresh long red chilli into four. Add three pieces to the pan; thinly slice remaining chilli, reserve to serve. Add 3 cups coconut milk blend (see tip) to the pan; bring to the boil. Remove from heat; stand for 5 minutes to infuse. Discard chilli and vanilla bean. Stir 2 tablespoons raw cacao powder and 1 tablespoon rice malt syrup into infused milk; simmer, stirring, for 2 minutes or until cacao is dissolved and milk heated through. Serve topped with remaining chilli.