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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