This Italian hot chocolate is thick, creamy, and rich. Topped with whipped cream and chocolate shavings, Cioccolata Cald ...

The molinillo, or stirrer—this one dating from the 1930s—is a utensil with a certain flair, used for centuries to whip up a foam on hot-chocolate ... used to beat the liquid until it froths.

The perfect pick-me-up on a cold day, this atole (a traditional category of hot Mexican drinks thickened with masa) is enriched with chocolate, cinnamon, and a pinch of cayenne. Instead of vanilla ...

more milky hot chocolate, add extra milk, to taste, for the final 30 minutes of cooking. Put the cocoa powder in a medium bowl. Pour in the water and stir well, until the cocoa powder dissolves ...