Celadon Mug

Artist:

Marion Angelica

$50.00

AGM016

Porcelain, hand built, cone 10 reduction fired, 3.75 x 5 x 3.25 inches.

2 cups milk (I use 2%)

2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

1/8 teaspoon chili powder

1/8 teaspoon ground cayenne (optional - you can omit this if you don't want it too spicy)

1 ounce bittersweet chocolate

Optional toppings: marshmallows, chocolate shavings, cinnamon stick for stirring

In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired).

Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.

Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings and a cinnamon stick.