Chilli chocolate is something that I no longer find strange, yet I know some people still do. But people, this is not as strange as wasabi chocolate! I tried the Lindt one recently and unfortunately it’s not something I can un-taste 😦 And I like wasabi!! Needless to say, I shall be avoiding the wasabi KitKats in Tokyo…
So, anyhoo, I digress.
It was a bit of a cold, dark, miserable day and the forecast for the morning was none too great so I thought I’d whip up a porridge to set me up for the autumnal day ahead. And thus, my chilli chocolate porridge was born:
10g milled seeds
200ml chocolate soya milk
1/2 tsp mixed spice
1/2 tsp chilli flakes (for the crunch, as well as the heat!)
1/2 tsp chilli paste (because surely, 1/2 tsp of chilli flakes isn’t enough chilli…)
10-15g maple syrup flavoured agave syrup
optional: 2g cocoa powder for extra chocolatey-ness
The night before…
Mix all the ingredients, apart from the agave syrup, in a bowl. Cover and place in the fridge. Just like every other “recipe” I’ve put on here 😉
Give it a stir and nuke it for 4 minutes, stirring half way through.
Once it goes ping the second time, stir, add the agave and eat…
Bloody Nora! Too much chilli!! My nose was running and I temporarily lost the ability to taste anything. Next time, maybe just the chilli paste OR the chilli flakes?