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Isn’t monsoon the best time of the year for foodies? From piping hot chai to crispy pakodas and all those crispy delicacies are best enjoyed with the view of raindrops all day. But what monsoon also does is that it brings a subtle nip in the air. Or should we say, it is a weather well-suited to enjoy a warm cup of hot chocolate. Yes, you read that right. While it may sound too wintry to some, with the evening being all dewy and fuzzy with incessant rains, we do feel like wrapping our hands around a cup of hot chocolate and sitting cosy in our balconies or windows. Don’t you think so?
Hot chocolate is one drink, anyone from kids to adults can’t say no to. Picture a cup of chocolatey goodness combined with thick and foamy milk with vanilla extract, finished with chocolate chips. Didn’t you just slurp a little? But does hot chocolate need to be always this extra chocolatey? We don’t think so! It could be salted, peppery, minty or even chilli. Yes, chilli!
And well, when a chocolate factory says that hot chocolate can be made with a hint of chilli, you believe that. We got our hands on a raspberry and chilli hot chocolate recipe from Colocal - Chocolate Factory and Café, Delhi, which is unbelievably easy and is sure to leave you surprised. And as Sheetal Saxena, chocolate maker and founder of the cafe says “Hot chocolate has its own fun to drink during rainy days!” So go on and try this unique recipe.
Raspberry and Chilli Hot Chocolate By Sheetal Saxena, Colocal - Chocolate Factory and Café, Delhi
Ingredients
Natural raspberry syrup - 30ml
Green chilli - 1 pc
Dark chocolate - 60gm
Double fat milk - 130ml
Method:
1. Soak the green chili in milk for 12 hours.
2. Take a double boiler, melt the chocolate and then pour the chili fermented milk into and mix it well for thick consistency.
3. Now add raspberry syrup and mix again. Serve.
Do let us know how you liked it.
