Sea Shanty Mug

Red stoneware, hand built with pinching, glaze, luster, cone 6 electric fired, 4.5 x 5 x 4 inches.

Recipe: Derek’s Florida Pirate Hot Chocolate

INGREDIENTS:

1 cup whole milk (or milk alternative)

2 oz semisweet or dark chocolate, chopped (or chips)

2 oz dark or spiced rum (I prefer “Black Magic”, but “Kraken” will do)

Sprinkle (preferably) with Penzeys “Pie Spice” or nutmeg, cinnamon, and clove if you don’t have Pie Spice.

Garnish: Whipped cream and/or a touch of orange zest 

PROCESS:

Warm the milk in a small saucepan over medium-low heat until steaming and just beginning to simmer around the edges—do not boil. Remove from the heat, add the chopped chocolate and optional salt or cinnamon, and let sit for 1–2 minutes, then whisk until smooth. Stir in the rum, then pour into a mug and garnish as desired with pie spice, whipped cream, or orange zest.