Serves  2

Ingredients:
400 ml milk (3.5% fat)
1 cinnamon stick (4–5 cm)
2–3 cardamom pods (seeds removed)
1/2–1 red chilli (deseeded)
3 tsp cocoa powder
4 tsp honey
3 tbsp orange liqueur
2 double strength
espressos
cinnamon

Preparation:
1. Bring 200 ml milk to the boil with the cinnamon stick, cardamom and chilli over a mild heat. Cover and take off the heat, and leave for 3 mins. Whisk another 100 ml milk with cocoa powder. Pre-warm 2 large cups with boiling water.

2. Sieve the spiced milk back into the pan. Mix in the cocoa mixture, honey, liqueur and espresso, and warm, but do not allow to boil.

3. Heat the remaining milk to 60°C to make a foam. Place in the 2 cups, and pour the spiced chocolate on top. Serve immediately.

Tip: The cocoa and milk can be easily whisked with a foamer or handheld blender. Sprinkle the foam with cinnamon powder to taste, or with a spice mix containing orange rind and blossom, cinnamon and cardamom (e.g. Arabian Nights from Spirit of Spice).

Melting chocolate with Miele:

• In a steamer: place the chocolate in an uncovered steam container, and cook at 90°C for 4–10 minutes.
• In a microwave: melt the chocolate in an open container, stirring occasionally. 100 g chocolate at 450 W melts in 2–3.5 minutes.