Learn about Mexican molinillo (chocolate stirrer, whisk) including history, photographs, and where to buy.
This recipe was developed by Zarela Martinez in her book The Food and Life of Oaxaca. This blend can be used to make your own Mexican cocoa drinks such as Champurrado (chocolate Atole) or just hot chocolate.
The Vietnamese coffee filter is used to drip strong coffee into a cup. Sweetened condensed milk is added to make sweet coffee drink served hot or iced.
Some simple suggestions for selecting the right wine to pair with your favorite chocolate dessert.