It's Easter, and as I mentioned earlier, for me Easter is about chocolate - so I tried my hand at making chocalatl. There are a number of recipes floating round on the web for variants of the original Aztec chocolate drink, both hot and cold, and with varying levels of authenticity (including one which uses cocoa and canned chicken stock. Bloody Americans), but the general components seem to be chocolate and chilli, with a dash of cinnamon and vanilla, and optional honey. In the end I went for milk (the Aztecs would have used water), stuck some honey and a cinnamon stick in it, and melted in a few rows of bittersweet. When it had melted, I sprinkled in some ground cinnamon and chilli powder, and frothed it with an egg whisk. The result was... interesting. Zingy. And probably worth doing again - though next time I won't use quite so much chilli powder.