Agasajos (Mexican Hot Chocolate)
"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."
photo by Food.com
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 946.36 ml milk
- 4.92 ml rose water
- 0.25 ml saffron thread
- 1 cinnamon stick
- 1 dried chili
- 0.25 ml vanilla
- 113.39 g grated semisweet chocolate
- 59.14 ml sugar
- 1 orange, zest of
directions
- 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.
Questions & Replies
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Reviews
-
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. -
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.
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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. -
I agree with mikekey - 10 stars. That was OUTSTANDING! Made it without chili and loved the subtle rose water flavor mixed with orange. Definite keeper!! Thanks for posting! Made for Comfort Cafe Snowqueen's Round 2010.
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RECIPE SUBMITTED BY
horseplay
Dorval, Quebec
So basically, I cook two nights a week for a household of four adults including myself. Here are their dietary preferences:
Person #1) Eats no meat, but seafood ok.
Person #2) Eats no meat, seafood, eggs, cheese or fermented items.
Person #3) Dislikes veggies, ethnic foods, and dishes with a lot of sauce. No tofu (this makes feeding persons 1 and 2 very difficult). Loves meat.
Person #4) Dislikes cooked veggies (raw ok) and tofu. Dislikes onions and peppers of any kinds.
Usually I end up making a meat-n-potatoes dish one night a week to satisfy diners #3 and 4, since the no-meat rule of diners #1 and 2 is a dietary thing, not moral/ethical, so they are okay with me picking out chunks of meat from say, a stew, and replacing it with veggie meat in their plates. The other night I make something vegetarian - squash as a main dish or something with lentils and beans. As long as there's no tofu, diners #3 and 4 will eat it, albeit with little enthusiasm.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
