RECIPE
Put whipping cream in a bowl with cloves and nutmeg. Whip until soft peaks form. Fold in brown sugar. Set to one side.
Add ½ sachet of Cailler, 2 broken chocolate squares and a pinch of cayenne into a cup.
Extract your Indriya from India as an espresso on top of the chocolate and stir until combined and chocolate has melted.
Spoon as much spiced whipped cream as desired on top. Top with grated dark chocolate to serve.
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