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 love pumpkin too!! Thanks for the recipe calls. I've linked up two of mine and I can't wait to try out more from others.
ReplyDeleteThis is great! I shared two of my favorite recipes. Next week I'll be sharing my favorite white chocolate pumpkin cookies on my blog. I hope you'll come by!
ReplyDeleteLove pumpkins too! Just realised I don't have that many pumpkin recipes on my blog -time to change that with some of these delicious recipes featured here.
ReplyDeleteI'm a pumpkin lover too! :)
ReplyDeleteThanks for hosting Camilla! I know you know I'm a pumpkin fan :) I linked up my two most recent recipes. Can't wait to read all the other posts!
ReplyDeleteI just linked up two of my favorite recipes, one of which I have cooking in the bread machine as we speak!
ReplyDeleteDone! I LOVE pumpkin everything ;D
ReplyDeleteI'm a pumpkin lover too! :)
ReplyDeleteThanks for sharing..