https://vo.rs/tags/drink/Drink - Tag - vo.rsHugo -- gohugo.ioenThis work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.Sat, 20 Jun 2026 09:00:00 +0000https://vo.rs/story/chilli-sea-salt-hot-chocolate/<p>This is hot chocolate for grown-ups: thick enough to coat the spoon, made with real dark chocolate rather than powder alone. A whisper of dried chilli builds a gentle warmth at the back of the throat, while a pinch of flaky sea salt sharpens the cocoa and stops it turning sickly. Cinnamon rounds it all off. It is rich, so small mugs are wise.</p> <h2 id="ingredients" class="headerLink"> <a href="#ingredients" class="header-mark"></a>1 Ingredients</h2><p>Serves 2.</p> <ul> <li>400ml whole milk</li> <li>100ml double cream</li> <li>120g dark chocolate (70%), finely chopped</li> <li>1 tbsp cocoa powder</li> <li>1 tbsp soft light brown sugar</li> <li>0.25 tsp ground cinnamon</li> <li>1 small pinch of dried chilli flakes, or to taste</li> <li>1 small pinch of flaky sea salt, plus extra to finish</li> <li>0.5 tsp vanilla extract</li> </ul> <h2 id="method" class="headerLink"> <a href="#method" class="header-mark"></a>2 Method</h2><ol> <li>Warm the milk and cream together in a saucepan over a medium heat until steaming but not boiling.</li> <li>Whisk in the cocoa powder, brown sugar and cinnamon until smooth and lump-free.</li> <li>Add the finely chopped dark chocolate and whisk gently until fully melted and glossy.</li> <li>Stir in the chilli flakes and a small pinch of flaky sea salt, then taste and adjust the heat and salt to your liking.</li> <li>Add the vanilla and whisk well to a thick, even consistency.</li> <li>Keep over a low heat for a further minute, whisking, until silky and slightly thickened. Do not let it boil.</li> <li>Pour into two mugs and finish each with a tiny extra pinch of flaky sea salt.</li> </ol> <h2 id="the-story" class="headerLink"> <a href="#the-story" class="header-mark"></a>3 The Story</h2><p>Long before chocolate became a sweet, it was a drink, and a savoury, spiced one at that. The cacao tree is native to the Americas, and the peoples of Mesoamerica, including the Maya and later the Aztecs, prepared cacao as a bitter, frothy beverage. Ground cacao was whisked with water and flavoured with ingredients such as chilli, vanilla and maize, then poured from height between vessels to raise a foam. It was prized enough that cacao beans were used as a form of currency, and the drink held ceremonial and everyday importance alike.</p>Sat, 20 Jun 2026 09:00:00 +0000