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Author Notes: Since my friend brought me back a Molinillo and some Abuelita (Mexican Chocolate), I've been looking for an excuse to make some hot chocolate. The addition of dried Persian rose petals gives it a subtle fragrance and a slightly eastern flavour. —Kitchen Butterfly
- 500 - 600ml fresh milk (full fat or semi-skimmed)
- 1 whole dried red chili, broken in half
- 1 tablespoon dried rose petals (certified for cooking/eating)
- 4 tablets of Abuelita chocolate
- Whipped cream and sprinkles, to serve
- Pour the milk into a pan, add the red chili and the rose petals and heat on low till the mixture is hot
- Add the chocolate tablets and whisk till it is melted
- Once hot, strain out the rose petals and chili into a large/deep jug and using a molinillo, whisk till frothy
- Pour into mugs, top with the froth and garnish with some cream and sprinkles
- This recipe was entered in the contest for Your Best Chocolate & Spice
- This recipe was entered in the contest for Your Best Holiday Breakfast
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