Versions of the molinillo (meaning "mill" in Spanish) have been used for centuries in Mexico and other parts of the world to add froth to a batch of hot chocolate. You simply roll the smooth shaft briskly between your palms so that the head, with its loose rings and carved details, churns below the surface, mixing and foaming the liquid.
Traditionally used with hard chocolate in water, it also works well with powdered mixtures and in milk. Handcrafted in Mexico, each is turned from a single piece of alder and decorated with dark accents burned into the wood. Hand wash only. Unique and practical, this is one utensil you won't want to hide away in a drawer.