Combine 4 cups milk, 300 grams chopped unsweetened chocolate (we used Cacao de Davao), 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and a pinch of salt in a pot over low heat. Add sugar to taste. Make a small incision down the side of 1 small bird’s eye chili and add to the same pot. Heat until almost simmering, whisking continuously to make sure that the milk doesn’t burn. Remove from heat and steep for 5 minutes. Strain and pour into mugs. Sprinkle chocolate shavings on top before serving. Serves 4.
