photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
For my love, a few reminders to always keep it spicy! Jacob's goodie basket includes (1) table water crackers with cracked pepper - and a note that we'll pick something up at the Cheeseboard to spread on them; (2) dark chocolate bars infused with spices, one with chipotle, the other with chili and lime; (3) a spicy apple mustard, (4) rainbow peppercorns; (5) a box of organic candied ginger for a sweet and spicy treat; (6) chocolate-covered cinnamon sticks; (7) heart-shaped pasta with a note that I'll whip up some pasta arrabiata for him.
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