This Mexican-inspired hot chocolate is lusciously thick and layered with notes of orange and cinnamon and just the right amount of heat from the chilli powder. My kids love it when I whip up a batch after a meal. It’s a lovely way to unwind, connect and reflect on the day that was. This recipe easily doubles and is rich so can be served in small cups and will still feel enough. Recipe, styling & photos Emma Boyd

Makes 2 cups, Prep Time 10 minutes

• 1½ cups milk
• 75 g dark chocolate
• 1 tbsp brown sugar
• zest 1 orange, peeled in strips using a veggie peeler
• 1 tsp vanilla extract
• ½ tsp cinnamon
• pinch chilli powder
• pinch nutmeg
• ¼ cup cream, whipped

Put all the ingredients except the cream into a heavy-bottomed pot and gently heat over a medium heat, whisking to incorporate the chocolate, until almost boiling.

Remove from the heat, divide between cups then top with the whipped cream and a sprinkle of cinnamon.