From the land of cacao, the traditional chocolate drink in Mexico is sweet and spicy.

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Typically made in a small chocolate pot or by the cup, Mexican drinking chocolate combines dark, very sweet chocolate spiced with cinnamon or nutmeg. Available in the Spanish grocery section of most markets, the chocolate is sold in disks about the same diameter as a coffee mug.

Preparation starts with breaking off a portion of a chocolate disc (typically a quarter round per cup-I like it stronger, about 1 disc per 2 1/2 cups milk). The chocolate then goes into a blender for a quick spin to break it down. Hot milk (or a combination of milk and heavy cream) is added and blended for a few seconds with the now granular chocolate.

But it's the finishing touch that really makes the beverage; frothing the cup with a "molinillo". A molinillo is a whisking tool, often very ornate with intricate carving. The tool is placed in the chocolate pot or cup, then spun back and forth between the palms of the hand to whisk the chocolate into a delightful frothy drink.