- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 litre milk
- 90 g or 1 round of Mexican chocolate
Instructions
Place milk into a deep pen. Break up chocolate and add to milk.
Slowly bring to the boil and then reduce heat. Whisk chocolate mixture using a molinillo which will make it velvety and frothy by holding the molinillo between both hands and rubbing your hands together.
Pour into cups.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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