Mexican Hot Chocolate I

1. 1

   In a small heavy saucepan, bring water to a boil, stir in chocolate, and cook the mixture over low heat, stirring, for 3 minutes, or until the chocolate is melted.

2. 2

   Pour the mixture into an earthenware pitcher and whip it to a froth with a wooden molinillo (Mexican beater, available at Hispanic markets).

3. 3

   Or blend the mixture in a blender for 2 to 3 seconds, or until it is frothy.

4. 4

   (If desired, 2 cups scalded milk can be substituuted for the water.)

* Per serving · 4 servings · Values may vary.

No additional tips available.