Rose Hot Chocolate
Blog: www.nextinlime.com
Servings: 1
Ingredients
- 1 cup (237 ml) whole milk
- ¼ cup (45 g) semi-sweet chocolate chips - or chocolate baking bar
- 1 tablespoon rose water - (Note A)
- ⅛ teaspoon vanilla extract
- ¼ teaspoon instant coffee - or espresso powder
- sugar to taste - optional (Note B)
- few dried rose petals - optional, for topping
- whipped cream - optional, for topping
Instructions
- Pour milk into a saucepan, put on medium-low heat and keep stirring until it gets hot, not boiling.
- Then reduce the heat to low. Add chocolate, rose water, vanilla extract and instant coffee/espresso. Stir until the chocolate gets melted and the mixture looks smooth. Using a whisk will make it quicker, easier.
- Taste for sugar (be cautious – it'll be hot) and add some if needed.
- If the consistency looks too thin, simmer little longer. If too thick, add a little milk and stir again.
- Remove from heat and pour into a cup. Top with some whipped cream and a sprinkle of some hand-crumbled dried rose petals. Enjoy!
Notes
Note A: Rose water – Easily available in Middle Eastern, Pakistani, Persian and Indian grocery stores. And likely in the international aisle of some supermarkets, and on Amazon. Read the label to make sure it's food-grade.
Note B: Sugar – Chocolate chips usually contain sugar so you might not need any extra. But feel free to add some if using unsweetened chocolate or if you prefer a sweeter taste.
Note C: Helpful content – Click on the links below for related useful content in the main body of the post.
- Step-by-step photo instructions
- Recipe troubleshooting
- Substitutions and variations (full list)
- Serving ideas
- Storage