This Spanish hot chocolate dates back to the 17th century, where it was served at banquets, known as agasajos.
- 1.75 litres (7 cups) milk
- 1 cinnamon stick
- ½ tsp saffron threads
- ½ vanilla bean (seeds only)
- ⅓ cup caster sugar
- 200 g dark chocolate, finely chopped
- 1 tsp orange zest, grated
- 1 tsp rosewater
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
Combine milk, cinnamon stick, saffron threads, vanilla bean seeds and sugar in a saucepan. Cook over low heat for 6 minutes.
Add dark chocolate and orange zest, then remove from the heat. Let the liquid stand for 15 minutes, before discarding the cinnamon and vanilla bean.
Whisk until smooth then reheat, whisking until foamy. Add the rosewater and serve immediately.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Nick Banbury.