HOT! HOT! HOT! CHO­CO­LATE

PREP + COOK TIME 20 MIN­UTES SERVES 2 (MAKES 3 CUPS)

The Australian Women’s Weekly Food Magazine - - Step Into Spring Beverages -

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.

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