Ingredients

• 2 cups water
• 3 ounces Mexican chocolate (available at Hispanic markets), broken into small pieces

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Instructions

1. In a small heavy saucepan, bring water to a boil, stir in chocolate, and cook the mixture over low heat, stirring, for 3 minutes, or until the chocolate is melted. Pour the mixture into an earthenware pitcher and whip it to a froth with a wooden molinillo (Mexican beater, available at Hispanic markets). Or blend the mixture in a blender for 2 to 3 seconds, or until it is frothy.
2. (If desired, 2 cups scalded milk can be substituuted for the water.)