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Rick Bayless shares the classic Mexican technique for perfect hot chocolate. The chocolate has a faint cinnamon flavor, and the resulting drink has the perfect blend of chocolate, spice, and warmth.




Cook's Notes

To mix the hot milk and chocolate the traditional way, use a large pitcher and a molinillo, a long-handled wooden beater. You can also use a blender for the same effect -- just make sure not to fill the blender more than halfway with hot liquid, because it will expand as it froths.

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