Mexican hot chocolate

The Mayans are credited for making the first chocolate drink as early as 500 BC. Served cold and bitter, the concoction was made using crushed cocoa beans, cornmeal and chilli peppers. This upgraded version is served hot, and as food writer Kiera Wright-ruiz says, there’s no denying ‘the key to Mexican hot chocolate is a nice layer of foam on top.’ (See our tip for a frothy finish, above.) Follow Kiera on Instagram @kierawrr

SERVES 2 PREP 1 min COOK 8 mins EASY V

500ml whole milk

2 cinnamon sticks (use Mexican cinnamon sticks for

a distinctly floral, sweeter taste), plus extra to serve 2 tbsp dark cocoa powder (see tip, left)

1/2 tsp vanilla extract

1/4 tsp chilli powder

2 tbsp brown sugar

1 Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don’t let it boil) until the milk is fragrant, about 5 mins. 2 Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy – this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

GOOD TO KNOW calcium • gluten free

PER SERVING 276 kcals • fat 11g • saturates 7g • carbs 32g • sugars 30g • fibre 2g •

protein 10g • salt 0.5g