5 Ingredients or Fewer

Rose-scented Mexican Hot Chocolate

March 26, 2010
4 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. Pour the milk into a pan, add the red chili and the rose petals and heat on low till the mixture is hot
  2. Add the chocolate tablets and whisk till it is melted
  3. Once hot, strain out the rose petals and chili into a large/deep jug and using a molinillo, whisk till frothy
  4. Pour into mugs, top with the froth and garnish with some cream and sprinkles

See what other Food52ers are saying.

  • somiesayscookthis
  • hardlikearmour
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

2 Reviews

somiesayscookthis March 24, 2013
This could have been in the book Like Water For Chocolate..I am so inspired!
hardlikearmour December 9, 2010
I love rose with chocolate. Nice recipe.