Ingredients

• 2 1/2 cups water
• 2 3.16-ounce disks Mexican chocolate (such as Ibarra), chopped (about 1 cup)
• 2 tablespoons whipping cream

Instructions

1. Bring water and chocolate to simmer in medium saucepan, stirring until chocolate dissolves. Transfer to Mexican chocolate pot or blender. If using pot, whip mixture by vigorously rolling handle of molinillo between palms. If using blender, blend until frothy. Mix in cream. Divide among 4 mugs.