5 Ingredients or Fewer

Rose-scented Mexican Hot Chocolate

March 26, 2010
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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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!