WHIPPED MEXICAN-STYLE HOT CHOCOLATE WITH CINNAMON

This is a simpler version of traditionally made Mexican hot chocolate. For an extra-special touch, try to get hold of a molinillo – a type of wooden whisk.

ENOUGH FOR 6 CUPS

✣ 140g (5oz) dark chocolate (about 70% cocoa solids), broken into pieces

✣ 1tsp ground cinnamon

✣ 2 heaped tsp flaked almonds

✣ 2½tbsp soft light brown sugar

✣ Good pinch of sea salt flakes

✣ Whole milk and chilli flakes, to serve

1 Place all the ingredients apart from the milk and chilli in a food processor and blitz to a fine rubble – don’t overdo it or the chocolate will melt and turn into a paste.

2 Heat the milk in a pan almost to boiling point, then remove from the heat and add 3tbsp of the chocolate mixture for each 250ml (8½fl oz) of milk used. Whisk or beat to a lovely froth. Serve with a pinch of chilli flakes on top.