Name: Hot Chocolate “Agasajo”
Ingredients: 2 quarts whole milk; ¼ oz dried rosebuds (sold as rosa de Castilla in Hispanic markets; also available at Middle Eastern shops); 2 tsp saffron threads, lightly crushed; Ceylon cinnamon sticks (canela); 1 small dried hot chile árbol or piquín, or to taste; ¼ cup sugar; 2 vanilla beans, preferably Mexican; 7 oz bittersweet chocolate with about 70 percent cacao content, coarsely chopped

Description

This is how you elevate your hot chocolate.

Ingredients

Scale

2 quarts whole milk
¼ oz dried rosebuds (sold as rosa de Castilla in Hispanic markets; also available at Middle Eastern shops)
2 tsp saffron threads, lightly crushed
Ceylon cinnamon sticks (canela)
1 small dried hot chile árbol or piquín, or to taste
¼ cup sugar
2 vanilla beans, preferably Mexican
7 oz bittersweet chocolate with about 70 percent cacao content, coarsely chopped

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Instructions

Place the milk, rosebuds, saffron, cinnamon sticks, chile, and sugar in a medium nonreactive pot and bring to a boil over medium heat.
Split the vanilla beans in half, scrape out the seeds with a paring knife, and add both seeds and beans to the milk.
Reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and let sit, covered, for 10 minutes.
Strain the mixture into a large saucepan and set over medium heat. Stir in the chocolate and beat vigorously with a wire whisk or a Mexican molinillo until you have a good froth. Serve hot.

Notes

For a richer, more full-bodied drink, use 10 oz chocolate.