The story of our Molinillo
MolinilloIn central and southern Mexico, people commonly drink chocolate twice a day year-round. Having a layer of foam on hot chocolate is as important today in Mexico as it was in ancient times. Mexicans believe the spirit of the drink is in the foam. The chocolate is whipped to a froth with a carved wooden utensil called a molinillo and served in mugs.
The molinillo [moh-lee-NEE-oh] 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. Molinillos are used to create the froth on hot chocolate. You hold them in your palms as if in prayer and twirl them in the near boiling liquid to create the froth which is considered the most important part of the drink. Our molinillos are made of pine by a family in the Sierra Juarez mountains. The men make them on lathes and the women engrave them.
Mayan Hot Chocolate
6 cups water or milk
1/2 cup granulated sugar
3 ounces Mélange Sucré chocolate rounds
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla
Stick cinnamon (for optional garnish)
In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.) Cook 2 to 3 minutes more over low heat, still stirring. Remove from heat. Add vanilla. Beat with a molinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve.
Makes about 6 (8-ounce) servings.
