Hot chocolate agasajo-style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See instructions | ||
Directions
(Saveur #8, Sept/Oct '95)
Food historian Maricel Presilla has re-created a drink served at the lavish receptions called "agasajos" in 17th-century Spain. Combine ½ gallon milk; ¼ oz. dried rosebuds or 2 tsp. rosewater; 1 tsp. saffron threads, lightly crushed; 3 sticks cin- namon; 2 whole dried a'rbol or pequi'n chilies; 1 vanilla bean, split lengthwise; and ½ cup sugar in a large, heavy saucepan over medium heat. Scald milk, stirring to dissolve sugar, then lower heat and cook 10 minutes. Remove from heat; steep 10 minutes.
Strain into a large pot. Heat gently, then add ½ lb. bittersweet chocolate, coarsely chopped. Whisk briskly for 5 minutes to dissolve chocolate and make a frothy head. Serves 8.
Posted to CHILE-HEADS DIGEST V4 #072 by David Lichtman <lichtman@...> on Aug 6, 1997