Bag 100g, Bag 1k
Bring 220mLs of water to a light simmer (60°C). Combine 2-3 tablespoons (20-30g) of your Mexican Chocolate or 1 Frido Cacao coin with your water into a tall vessel.
To prepare your cacao
Insert the molinillo and begin to roll the handle back and forth between your palms to combine the mixture. Continue until a creamy foam develops at the surface.
The Modern Way
Carefully blend your mixture with a stick blender for around 2 minutes until creamy and foamy at the surface.