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“There's a comfort to be found in this most elementary of rituals: the heating of the whole milk in a copper saucepan; the adding of the nutmeg, cloves, cinnamon, chili powder. Guy has taught me that chili was what the Mayans used in chocolate; that cold and bitter forerunner of the drink we enjoy today. Chili has special properties; it's a powerful antioxidant with antibiotic properties, and like Theobroma cacao, it boosts the immune system, lifts the mood and makes the senses more alert. Chili and chocolate are soulmates, just as some people are soulmates, bound together for centuries. Heat the milk to a shiver, then add the grated chocolate: Guy only uses the darkest kind, but I prefer something sweeter. Brown sugar to combat the heat, and cardamom, for freshness.” — Joanne Harris