To recreate an authentic sipping experience, froth our cocoas with a hand-carved Mexican Molinillo.

With any tasting, texture adds a new layer to the experience. The light, airy bubbles creating during the frothing process using the Molinillo will burst gently in your mouth followed by the rush of warm liquid chocolate.

Immerse the end in liquid chocolate and rub the handle rapidly between your palms. Watch as the foam begins to rise.

SKU: CO-MOL

When the Aztecs, Mayans and Olmecs first discovered the cacao bean, they were crushing it to make a liquid beverage named xocatyl. This drinking chocolate was a far cry from the type we sip today, a mixture of chillies, annatto, maize and spices, served room temperature. The tincture was poured between two vessels from great heights in order to achieve the revered foam atop—believed to be the most potent portion of the beverage and to hold aphrodisiac powers. Years later when Spanish conquistador Hernando Cortés brought xocatyl back to Spain, the molinillo was created to simplify the foaming process...an aphrodisiac for those in a hurry!

"It is always flattering to receive praise from the gurus of the culinary world. Wattleseed Exotic Ice Cream was chosen as a must-try food in 2007 by Food and Wine Magazine and Everyday with Rachael Ray voted our La Parisienne the number one drinking chocolate out of 75 contenders."
– Katrina