Some kind friends gave us drinking chocolate last Christmas. It had some chile pepper for heat (I don’t recall which kind), but was also flavored with rose. A few weeks ago, I was fiddling with a Mexican hot chocolate recipe, but it was missing that little extra bit that makes it interesting. Then I remembered the rose flavor from the drinking chocolate. Problem solved.
While I list this in the “Drinks” section, it could just as easily be categorized as a dessert. It is very rich.
- 8 ounces water
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne
- 4 ounces bittersweet chocolate (60% cacao), finely chopped
- 1/2 teaspoon rose water
- Put the water, cinnamon, cayenne, and a very small pinch of salt in a small pot. Set over medium heat and bring to a simmer. Once simmering, add the chocolate. Whisk vigorously, until the chocolate is melted and slightly frothy. Remove from heat and whisk in the rose water. Divide between two mugs.
Rose water is just what it sounds like: water that has been infused with roses. It is commonly used in Middle Eastern cooking, particularly desserts. Look for it with Middle Eastern food at your grocery store, or at an international grocery store. I know some people don’t like it. They feel like they’re drinking perfume. You can leave it out — the chocolate will be plenty delicious with just the cinnamon and cayenne.