A Molinillo Whisk Is Essential for Making the Best Hot Chocolate | Eater
"Researchers analyzed the molinillo’s foam-generating mechanics and found its whisk blades can reach roughly 7 miles per hour, rapidly entraining air; combined with cocoa’s proteins and fatty acids, that action produces very fine, homogeneous bubbles and a light, delicate foam markedly different from thick, whipped-milk cappuccino topping." - Liliana López Sorzano
