Agasajos (Mexican Hot Chocolate)
- Ready In:
- 4 cups milk
- 1 teaspoon rose water
- 1 pinch saffron thread
- 1 cinnamon stick
- 1 dried chili
- 1 dash vanilla
- 4 ounces grated semisweet chocolate
- 1⁄4 cup sugar
- 1⁄2 orange, zest of
- In a medium-sized pot, mix all the ingredients but the chocolate.
- Bring to a boil and reduce to medium.
- If you aren't a big spice person, remove the chili and cinnamon stick.
- If you like things hot, leave them in.
- Let it simmer for a few minutes, then add the chocolate.
- With a whisk, combine the chocolate, then strain out the floaty things and serve.
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Very rich, with a wonderfully complex flavour. Served a big batch of this at a Mexican Day of the Dead Potluck and it was all gone! The orange zest and saffron add a nice "grown up" taste to this and keeps it from being too sweet. Very decadent though - half a cup was enough for me. Will make this again!
Don't know what made me want to try this recipe more; seeing Tink's lovely photo or her exciting review. This is one very rich and warming hot chocolate - wondering how it would be with a splash of rum on those cold winter nights! As it is the flavors are wonderful. I felt like my pepper was large so took it out after the simmering stage but really didn't need to as it wasn't to spicy, just a pleasant blend. Topped with whipcream (after all it's hot chocolate) and very much enjoyed. Also tagged for the Saffron tag game.
I used a dried chipotle chili (and left it in to the end with the cinnamon stick), and I thought it was a great choice. I would like to try this with other chilies, to see how they all work in this kind of hot chocolate drink. Thanks for sharing your recipe, horseplay. Made for the January tag game in the Spain & Portugal forum.