Warm the milk with the cinnamon, cardamom pods, and chilli powder in a heavy-based saucepan set over a medium heat.
Once hot to the touch, add the chocolate and stir over a low heat for about 5 minutes until thickened.
Remove from the heat and stir in enough sugar to sweeten as desired; you may not need to add any sugar, so taste first. Discard the whole spices.
Stir in the oats. Transfer the contents of the saucepan to a blender, and blend on high until smooth, scraping own the sides as needed.
Divide between glasses and serve warm.
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Entertain the kids these school holidays with this fun and bubbly biscuit recipe