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
Ingredients
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500 - 600ml fresh milk (full fat or semi-skimmed)
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1
whole dried red chili, broken in half
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1 tablespoon
dried rose petals (certified for cooking/eating)
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4
tablets of Abuelita chocolate
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Whipped cream and sprinkles, to serve
Directions
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Pour the milk into a pan, add the red chili and the rose petals and heat on low till the mixture is hot
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Add the chocolate tablets and whisk till it is melted
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Once hot, strain out the rose petals and chili into a large/deep jug and using a molinillo, whisk till frothy
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Pour into mugs, top with the froth and garnish with some cream and sprinkles
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