Mexican Spiced Hot Chocolate

Mexican chocolate is drunk rather than eaten and is built to be whisked, which is why it carries cinnamon and chili rather than milk solids and vanilla alone.

Oat milk suits it particularly well: it foams readily and its own sweetness sits behind the spice rather than competing with it.

Whisk it until it foams. The froth is not decoration — it is aeration, and an aerated cup tastes lighter and less cloying than the same liquid poured flat.

That is what the molinillo was invented to do.