A French Louis XVIII porcelain chocolate pot, with a removable hardwood handle and molinillo, the mixing, frothing stick. Traditionally used for making the delicious chocolat chaud à l'ancienne, the ingredients are added to the pot - chocolate, cocoa, hot milk and/or cream, a little sugar, spices, and perhaps a whisked egg - the lid replaced, and the molinillo rotated between the palms of the hands to blend and froth the mixture. The pot is poured gripping the handle and the molinillo top. 85cl. From Mehun-sur-Yèvre near Bourges in central France.