Rose-scented Mexican Hot Chocolate

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

Serves: 4


  • 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
In This Recipe


  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

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