Commercial Mexican-style hot chocolate is found in many grocery stores. It tends to be sugary, but you can balance it with a little cocoa powder. There are also great artisanal chocolate options that only need to be melted into milk or water. This recipe allows you to adjust the flavor balance to individual taste. To achieve a frothy drink, the best tool to use is a Mexican wooden molinillo, but a whisk or immersion blender work, too.