Chocolate and cinnamon mixed with warmed milk then frothed with a molinillo.
A Mexican Molinillo 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. If you do not have one available, you can whisk the liquid with a wire whisk. until frothy.
2 cups Blue Diamond Almond milk or WestSoy Soy Milk*
3 Tablespoons Ghiradelli Unsweetened cocoa*
1/4 teaspoon cinnamon
4 tablespoons low calorie sweetener*
1 vanilla bean, split lengthwise
I N S T R U C T I O N S
Warm the milk, cocoa, cinnamon and sweetener in a saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
Stir with a molinillo or whisk until the cocoa is disolved and the mixture begins to boil. Remove from the heat and froth the chocolate with the molinillo or the whisk. Serve immediately in ample sized mugs.