Servings: Makes about 3 cups
- 2 1/2 cups milk or water
- 1 cup or 5 ounces chopped Mexican chocolate (no need to chop the chocolate finely)
In a medium-small (2-quart) saucepan, combine milk or water and chocolate. Stir over medium heat until the mixture is steaming hot and chocolate is more or less dissolved (there will still be small pieces). Pour into a Mexican pot or blender.
If using a Mexican pot, put a wooden molinillo
in the pot and begin whipping chocolate by quickly rolling the handle back and forth between your palms. The movement is a little like rubbing your palms against each other to warm them in cold weather—only here the molinillo
's wooden handle is between them. After about two minutes of vigorous beating, dip a spoon into mixture to make sure chocolate has dissolved and mixture is foamy.
If using a blender, loosely cover (or take off the lid's removable centerpiece—this eliminates dangerous pressure buildup when blending hot mixtures) and blend until mixture is homogenous and foamy, about 30 seconds. Alternatively, use an immersion blender in a tall pitcher and blend until foamy.
Pour into cups, dividing the foam equally, and they're ready to serve. More of Chef Rick Bayless's Recipes: