Techniques

Molinillo

Half pestle, half whisk, the molinillo has a singular focus: chocolate. Drinkable chocolate, specifically.

This ornately carved wooden utensil dates back some 400 years, its area of origin roughly the same - in what is now Mexico - as the native ground of the cacao tree. It improved upon the practice of pouring a chocolate drink from one cup to another, the traditional method of frothing the beverage.

To use: set the molinillo in a prepared glass or cup. Place it between your palms and whisk vigorously, breaking up the chocolate at the base and allowing the stem's rings to froth the liquid.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.