Recipe
Agasajos Or Mexican Hot Chocolate Recipe
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Putercop / All my dishes 6 months, 3 weeks ago
Spicy mexican hot chocolate, yummy. For those that have never tasted it, it is a new adventure. Great for those winter night staring at the stars kind of night or watching the bonfire or ice skating.
Prep:5m Cook:5m Servings:4
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 Putercop |
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Fans
Ingredients
- 4 cups milk
- 1 teaspoon rose water
- 1 pinch saffron threads (haven;t got saffron?? The most expensive spice in the world, no sweat)
- 1 cinnamon stick
- 1 dried chili crushed
- 1 dash vanilla
- 4 ounces grated semisweet chocolate
- 1/4 cup sugar
- 1/2 orange, zested (just the rind folks not the white part!)
Directions
- In a medium-sized pot, mix all the ingredients except 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 spicy, leave them in.
- Let it simmer for a few minutes, then add the chocolate.
- Whisk until the chocolate is melted, then strain and serve or pack in a thermos for an outing
- .
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oldgringo 6 months, 3 weeks ago said:
This recipe makes my mouth water. As far as the saffron goes...Each little purple crocus blossom has only three stigmas which must be hand picked and dried. It takes 14,000 of these dried stigmas to make one ounce of saffron. Thus "the world's most expensive spice."
I'm going to make the chocolate but I am holding out on my saffron for Spanish Paella! Wonderful sharing recipes with you.
oldgringo, Richard
chezzane 6 months, 3 weeks ago said:
Hey this sounds great ,i'v bookmarked this ,i'm gonna try this 4 sure!
thanx 4 sharing!
berry 6 months, 2 weeks ago said:
Hey Bill.. this recipe is different, delicious!!! Thanks for share it ... perfect for these cold days!
horsechef 2 months, 1 week ago said:
Made this recipe, its good but it could use a little more sugar if you ask me. I didn't have cinnamon sticks or a whole chile so I just used the powdered forms of both and it seemed to work.