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2 medium dried chillies or ½ tsp ground chilli flakes
1 vanilla pod, split in half
1 whole allspice
3 tbsp eucalyptus honey
50g yerba mate (Ilex paraguariensis) tea leaves
1 litre boiling water
200g dark chocolate (85% cocoa solids)
3 tsp soft brown sugar
1 tsp cocoa powder

1. Mix the chilli, vanilla pod, allspice and honey together in a pan, then add the yerba mate and boiling water. Simmer until the liquid reduces to approximately 150ml – this will take about 45 minutes. Strain and leave to cool to room temperature.

2. Put the chocolate in a glass heat-proof bowl, and melt over a pan of hot water.

3. Stir the cooled mate mixture into the melted chocolate, then refrigerate until it takes on a fudge-like consistency (about 30 minutes).

4. Mix the soft brown sugar and cocoa powder in a shallow bowl. Scoop a teaspoon of the truffle mixture and roll into a small ball, then roll in the sugar/cocoa powder to coat. Place each coated truffle in a small paper case. Repeat until all the mixture is used.

5. Once reheated, add the echinacea-infused rum and butter until melted. Stir, then serve in a large cup.

USE: This one is mainly for adults, because of the caffeine, but you can let older children have one or two! Don’t eat more than 6 a day.
CAUTION: Contains caffeine.
STORAGE: Keep in the refrigerator. Eat within 1 week.

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