Aztec-inspired hot chocolate

Dark, rich and sultry. Heat 400ml (generous 1½ cups) water in a saucepan with 2 tablespoons light muscovado sugar, 4 teaspoons unsweetened cocoa powder, ½ teaspoon each of ground cinnamon and allspice and a pinch of ground chilli. Remove from the heat, add 80g (2¾ oz) chopped dark chocolate and beat with an electric whisk for 2 minutes. Warm through. Serves 2.