In 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 Molinilloand 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.
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.)
Beat 2 eggs in a mixing bowl. Stir in one cup of the hot mixture into the eggs, then return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring.
Remove from heat. Add vanilla. Beat with aMolinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve. Makes about 6 (8-ounce) servings.
or you can cheat and buy this if you are in a hurry:
Mexican Hot Chocolate Cookies using the same hot chocolate tablets:
1/4 cup sugar
1/4teaspoon ground cinnamon
1/2 cup butter or margarine
1 tablet Mexican hot chocolate drink mix (from 19-oz package)