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Rose hot cocoa

Are you looking for a unique beverage to serve on Easter? This decadent hot cocoa with a subtle hint of rose is sure to wow your guests.

Start to finish: 10 minutes

Servings: 1


  • 1-1/2 cups very hot whole milk, divided
  • 1 tablespoon dried rose petals, divided
  • 1 tablespoon cocoa powder
  • 3 tablespoons white sugar
  • 1 pinch of salt
  • 1 tablespoon hot water
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon hot whipping cream
  • 12 small pink marshmallows


  1. Pour 1/2 cup of hot milk and 1/2 tablespoon of rose petals into a small bowl. Set aside.
  2. In a medium saucepan, combine the cocoa powder, sugar, salt and hot water. Mix well and bring to a boil. Reduce the heat and simmer for about 2 minutes.
  3. Add the remaining cup of hot milk, stir and remove from heat. Add the vanilla and hot cream. Set aside.
  4. Strain the bowl of hot milk to remove the rose petals. Using a milk frother, create a light foam.
  5. In a cup, pour the hot chocolate and top with the foam, remaining rose petals and marshmallows.


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