If you don't have a molinillo, the traditional hot chocolate frother, use a blender instead.
Recipe information
Yield
Serves 4
Ingredients
2 1/2 cups water
2 3.16-ounce disks Mexican chocolate (such as Ibarra), chopped (about 1 cup)
2 tablespoons whipping cream
Preparation
Bring water and chocolate to simmer in medium saucepan, stirring until chocolate dissolves. Transfer to Mexican chocolate pot or blender. If using pot, whip mixture by vigorously rolling handle of molinillo between palms. If using blender, blend until frothy. Mix in cream. Divide among 4 mugs.
