Chocolate caliente

When adapting the cold and bitter chocolate drink of the Mayans, the Spanish swapped the chilli for sugar. Their version is best known for being thick and rich in consistency. Angel Zapata Martin, executive chef at Barrafina, says: ‘It’s something that, as a child, we always had.i remember my dad and grandfather added liqueur to theirs – brandy or oloroso cream.’ (See our tip, right, for a boozy flourish.)

SERVES 2 PREP 3 mins COOK 15 mins EASY V

500ml whole milk

2 cinnamon sticks large strip each of orange and lemon peel

1/2 tsp vanilla extract

4 tbsp cocoa powder (or use 175g chocolate chunks

for extra richness)

1 tsp cornmeal

2 tbsp brown sugar whipped cream, to serve

1 Pour the milk into a saucepan with the cinnamon sticks, citrus peels and vanilla. Bring to the boil over a medium heat and boil for 8-10 mins to infuse the milk. 2 Strain the milk through a sieve into a jug. Discard the aromatics and leave the infused milk to cool, then pour into a clean pan with the cocoa and cornmeal. Bring to a simmer over a low heat, whisking now and then until thick and smooth. Divide between mugs and top with whipped cream.

GOOD TO KNOW calcium • gluten free

PER SERVING 322 kcals • fat 14g • saturates 9g • carbs 35g • sugars 31g • fibre 3g •

protein 13g • salt 0.3g