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
I have the car and the fish molds. Gabe loves his hard boiled eggs, and the shapes make it so much fun! If you ever want to borrow a different shape let me know!
ReplyDeleteI bought the heart-star, bunny-bear, car-fish, and one more set. They love them! Did my first batch last night. I think my eggs were too small for a few of the molds. I guess I need the jumbo eggs, not my lil' free-range ones.
DeleteThank you for adding us and our hard boiled eggs. They are so fun. I'm so glad you tried them!
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