The Chocolate Rose Lime-sugar Philter
2+ cup: who really knows, I make it different every time depending on who I'm with. When I'm with someone who doesn't have much of a sugar tooth, I use little sugar. If I'm with someone like me, I make it thick and sweet and spicy. Do what feels right.
- Lime and lemon sugar (a teaspoon combined)
- Red sugar (1 tbsp)
- Rose-water infused sugar (1/4 tsp)
- Raw Ecuadorian cacao (ground to powder, 1/4 cup, more if desired)
- Cinnamon (powdered 1/3 tsp)
- Nutmeg (powdered 1/4 tsp)
- Damiana (powdered 1 tsp)
- 1 chili pepper during simmer (to taste)
- Local bee pollen (1 tsp, powdered)
- Red rose petal (1/2 tsp powdered)
- Rose syrup (to taste, if wished)
- Whole milk (powdered, 1/2 cup)
- Water (2 cup)
- *additional euphoric herbs of the flowering variety, in the form of butter ;)
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| I cooked it slowly over the stove in a pan, stirring until it became thick and frothy. With the rose syrup added and a pat of butter, the philter is heavenly, fast acting. Strain through cloth mesh, but if you like a little texture, strain through a sifting mesh. The creamy hot milky mixture will be spicy with a thick aromatic heat that fills the air around it. If you add rose syrup, it's slightly floral and a good combination with the rose powder. It fills the mouth; hot, sticky, thick and heavy on the tongue. When it hits the belly it is warm and fiery, probably from the mix of chili seed and prayers to The Holy Harlot. It has the power to make you giddy and hot, happy and satisfied, ready and willing, and is a perfect dessert between partners (with some whipped cream on top!) Balancing sweetness is key, don't go overboard just because the cacao is bitter upon first taste; it doesn't take much in the way of syrup or raw sugar crystals to sweeten this chocolate milk. |
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| A Sweet Dream Sugar Gourd |
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