Agasajos (Mexican Hot Chocolate)

READY IN: 15mins
Recipe by horseplay

I think I got this from the Urban Peasant website. It is soooo good to make on a snowy night while curled up with another warm body and a movie.

Top Review by Tinkerbell

What a perfect blend of flavors! I used a Thai Bird chili and left it and the cinnamon stick in until the end. This cocoa is like a carnival in your mouth. First, the rich, rose and saffron-hinted chocolate, followed by a spicy cinnamon-chili and it's all tempered by the fresh orange zest. So delicious! I wouldn't change a thing. Made exactly as directed. Thanks for posting another unique beverage recipe, horseplay! Made & enjoyed for the Spain & Portugal Forum's Saffron tag game.

Ingredients Nutrition

Directions

  1. In a medium-sized pot, mix all the ingredients but the chocolate.
  2. Bring to a boil and reduce to medium.
  3. If you aren't a big spice person, remove the chili and cinnamon stick.
  4. If you like things hot, leave them in.
  5. Let it simmer for a few minutes, then add the chocolate.
  6. With a whisk, combine the chocolate, then strain out the floaty things and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a