By Joanne Harris and Fran Warde
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.
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