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Over a year ago, I was introduced to a delicious form of hot chocolate, it involves a spice bag filled with what might usually be savoury additions such as a bay leaf, peppercorns, ginger and even dried chili.

A concoction made of milk and/or cream with real dark chocolate melted in for good measure, it's good on its own, fantastic with a warming shot of brandy or cognac and sinful with a little coffee.

When a foodie friend suggested I try hot chocolate with Garam Masala mix, how could I resist?

The recipe comes from Arvinda's Artisanal Spice Blends but her recipe uses milk, and cocoa powder, and well, it's just not the same decadent consistency as doing it the way I learned a little while ago.

So taking inspiration from Arvinda's recipe, and using her Garam Masala spice blend, here's my version.

Garam Masala Hot Chocolate

1 cup whole milk

1 cup 18% cream

113 gr. bar of 70 per cent dark chocolate (I used Ghiradelli)

2 tsp sugar

2 tsp Arvinda's garam masala spice blend

1 dried red chili

Pour milk and cream into a saucepan. Bring to a light simmer. Add spices and chili, remove from heat and let steep for 1 hour.

Strain mixture.

Reheat milk and cream mixture. Once warm, add broken pieces of chocolate, and stir until melted. Add sugar to taste.

This drink will warm you from the inside out, even without the cognac. A perfect little indulgence for someone like me, who's abstaining from alcohol right now. It's also a great way to end a meal.

Cheers!