Hot Chocolate Agasajo-Style

Hot Chocolate Agasajo-Style


  • 12 gallon milk
  • 14 oz. dried rosebuds or 2 tsp. rosewater
  • 1 tsp. saffron threads, lightly crushed
  • 3 sticks cinnamon
  • 2 whole dried arbol or penquin chiles
  • 1 vanilla bean, split lengthwise
  • 12 cup sugar
  • 12 lb. bittersweet chocolate


  1. Combine milk, dried rosebuds (or rosewater), saffron threads, cinnamon sticks, chiles, vanilla bean, and sugar in a large, heavy saucepan over medium heat.
  2. Scald milk, stirring to dissolve sugar, then lower heat and cook 10 minutes.
  3. Remove from heat; steep 10 minutes.
  4. Strain into a large pot.
  5. Heat gently, then add bittersweet chocolate, coarsely chopped.
  6. Whisk briskly for 5 minutes to dissolve chocolate and make a frothy head.
  7. Pour into mug and garnish with chocolate

Yields:  8 servings


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