Aztec Spiced Hot Chocolate

Yield - 2 Servings

• 1 3/4 cups milk or half and half cream
• 1/2 vanilla bean, split lengthwise
• 1 red chili, split with seeds removed
• 1 cinnamon stick
• 3 Purdys' Dark Chocolate bars (150 g)
• 1/2 Purdys' Milk Chocolate bar (25 g)

1. Simmer milk or cream with vanilla bean, red chili and cinnamon stick for one minute.
2. Cut chocolate bars into small squares and whisk into cream until melted.
3. Remove from heat and let steep for ten minutes.
4. Strain out spices and serve.
5. Garnish with a cinnamon stick or marshmallows and a dusting of cocoa powder.