Saturday, February 15, 2014

Hot Chocolate Agasajo-Style {Spice It Up!}

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.

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
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 and simmer for an additional 10 minutes. Remove from heat; steep 10 minutes. Heat gently, again, then add the bittersweet chocolate, chipped or chopped. Whisk briskly for 5 minutes to dissolve chocolate and make a frothy head. Strain into serving cups.

This was exotic and not too sweet. I will definitely make this again! The kiddos seemed to enjoy it as well. Success!

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