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Mexican Molinillo, Fun Chocolate Song and Ancient Cacao Drink

July 8, 2010

Mexican Molinillo

“The molinillo [moh-lee-NEE-yoh] is the Mexican chocolate “whisk” or “stirrer”. It is made of “turned” wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.

Mexican  Chocolate Mixing Frothy Molinillo

Mexican Molinillo

This tool was actually invented by the Spaniard colonists in Mexico around the 1700’s.  Prior to the invention of the molinillo, chocolate was froth by pouring it from one cup to another.  The first molinillos were made to fit into a container with the handle extending out of the top.   The molinillo was then rotated between the users two hands placed palm-sides together.  The twisting motion frothed the chocolate.” Ref

Sing Along Now

Stir, stir, chocolate,
One, two, three, CHO!
One, two, three, CO!
One, two, three, LA!
One, two, three, TE!
Chocolate, chocolate!
Stir, stir, the chocolate!
Stir, stir, stir, stir,
Stir, stir, CHOCOLATE!

The Ancient Chocolate Drink

It is said that Montezuma drank 50 cups of Xocolatl every day from a golden vessel, often before going to his harem.

Grinding Cacao on Metate

Grinding Theobroma Cacao on Metate (from

“In the inscriptions of the mayan glyphs, the word for cacao is often modified by adjectives such as “chili cacao” or “fruity cacao” indicating different common recipe combinations. The Aztecs probably inherited recipes for making cacao drinks from their mayan predecessors. The basic technique  was to grind raw cacao beans on a metate warmed by a small fire underneath. Hot water was added to turn the cacao into a  paste. More hot water was added to the paste  in a jug creating a bitter hot chocolate. Then the mixture was whipped with a wooden molinillo (The ancient molinillo was made out of the dried and cut tepihilote palm. By using both hands, a rotary motion of the molinillo can be created. As the spinning  molinillo is dipped into the chocolate drink it blends and whisks the ingredients – natural blender!). The drink was finally poured from one jug-container to another until a frothy beverage was produced. This could be drunk straight or other ingredients could be added.”

The chocolate drink served in Montezumas’s court was seasoned with chilies, achiote, vanilla and corn. The resulting drink, served cold, was spicy and usually bitter, although honey was occasionally used. ” Naked Chocolate, David Wolfe

Stone Ground Organic Chocolate is available from


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