INGREDIENTS

INSTRUCTIONS

(Saveur #8, Sept/Oct '95)
Food historian Maricel Presilla has re-created a drink served at the lavish
receptions called "agasajos" in 17th-century Spain. Combine 1/2 gallon
milk; 1/4 oz. dried rosebuds or 2 tsp. rosewater; 1 tsp. saffron threads,
lightly crushed; 3 sticks cin- namon; 2 whole dried a'rbol or pequi'n
chilies; 1 vanilla bean, split lengthwise; and 1/2 cup sugar in a large,
heavy saucepan over medium heat. Scald milk, stirring to dissolve sugar,
then lower heat and cook 10 minutes. Remove from heat; steep 10 minutes.
Strain into a large pot. Heat gently, then add 1/2 lb. bittersweet
chocolate, coarsely chopped. Whisk briskly for 5 minutes to dissolve
chocolate and make a frothy head. Serves 8.
Posted to CHILE-HEADS DIGEST V4 #072 by David Lichtman <lichtman@ccnet.com>
on Aug 6, 1997

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