Prep 5 mins
Cook 5 mins
Mexican chocolate mixed with warmed milk then frothed with a molinillo. The molinillo [moh-lee-NEE-yoh] is the Mexican chocolate "whisk" or "stirrer". It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado. Posted for Zaar World Tour 2006
- 2 cups milk
- 1 (3 3/4 ounce) disk mexican chocolate or 4 ounces dark unsweetened chocolate squares
- 1 vanilla bean, split lengthwise
- Warm the milk and chocolate in a saucepan.
- Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
- Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
- Remove from the heat and froth the chocolate with the molinillo or the whisk.
- Serve immediately in ample sized mugs.
I used the unsweetened chocolate and vanilla extract to taste instead of the seeds from a vanilla bean. Also found this needed some "sweet" so I added a bit of sugar. Next time will try this with the mexican chocolate.
I made 1 cup of this using 2 oz. of unsweetened chocolate. While I found the hot chocolate to be thick, luscious and loved the vanilla flavour, it did need sweetening. I don't know if the Mexican chocolate disk is sweetened, but if you are doing the unsweetened chocolate version, bear this in mind.