Vianne’s Spiced Hot Chocolate


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Chilli may have lost favour as an ingredient in chocolate dishes in Europe, but for me this sweet, spiced version of hot chocolate is the best morning drink: rich, dark and invigorating enough to keep me going until lunchtime.


  • 400 ml full-fat milk
  • ½ vanilla pod, cut in half lengthways
  • ½ cinnamon stick
  • 1 hot chilli, halved and deseeded
  • 100 g dark chocolate (70 per cent cocoa)
  • unrefined brown sugar to taste
  • whipped cream, chocolate curls, cognac or Amaretto to serve


    Place the milk in a saucepan, add the vanilla pod, cinnamon stick and seedless chilli and gently bring it to a shivering simmer for 1 minute. Grate the chocolate and whisk it in until it melts. If you must, then add sugar, but do try it without. Take off the heat and allow it to infuse for 10 minutes, then remove the spices, return to the heat and bring gently back to simmering point. Serve in mugs topped with whipped cream, chocolate curls or a dash of cognac or Amaretto.