The Molinillo is a wonderful example of how traditional tools and methods have been preserved over the centuries and still play an essential role in today’s culinary practices. This tool illustrates not only the innovativeness of indigenous cultures such as the Maya and Aztecs, but also how cultural exchanges have influenced the spread of techniques and practices around the world. The Molinillo’s transition from Mesoamerica to Europe following the Spanish conquest and subsequent integration into European cuisine highlights its deep historical roots. Moreover, it shows the enduring appreciation for the rich flavors and textures it can produce in traditional beverages, especially chocolate. The use of the Molinillo is a vivid reminder of the rich cultural heritage of the indigenous peoples of Mesoamerica and their lasting influence on global gastronomy.

How does the Molinillo work ?

The operation of the Molinillo is quite simple but effective. Rolling the shaft between your palms rotates the Molinillo in the cocoa drink. This motion causes the liquid to mix and take in air, resulting in the frothing of the cocoa. This technique is used to create a rich, velvety texture characteristic of traditional cocoa drinks. It is a traditional method that not only mixes and froths the drink but also adds a ceremonial element to its preparation, enhancing its cultural and historical value.

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Molinillo handmade