1. Place the cream, chilli, milk (A) and cinnamon into a saucepan and bring to the boil.
2. Remove from the heat, cover the saucepan with the lid and allow to infuse for 10 minutes.
3. Bring back to the boil, then strain over the chocolate, removing the chilli. Whisk until the chocolate has completely melted and combined.
4. Add the milk (B) and mix to combine.
5. Divide the mixture between 4 glasses of crushed ice.

Serving Suggestion:
Serve with a scoop of ice cream and Kirsten’s Chocolate Garnish made over ice.