Mug

Stoneware, wheel thrown and paddled, gas fired, 3.5 x 5 x 3.5 inches.

Recipe: Spanish Hot Chocolate (Discovered by me in 1992 in the Plaza Sanat Ana, Madrid)

INGREDIENTS:

4 oz 70% dark chocolate, chopped into ½ inch pieces

2 ¼ cups whole milk

2 tsp. sugar

Pinch of salt

½ tsp. corn starch

Sprinkle of cayenne

PROCESS:

Add milk, sugar, salt, corn starch to saucepan. Whisk thoroughly. Place over medium heat, stirring until milk simmers. Take off heat and whisk in chocolate until melted and combined. Serve with a sprinkle of cayenne pepper. For thicker chocolate, increase chocolate pieces to 6 ounces and the cornstarch to a full teaspoon. The thicker recipe is for dipping of churros or other pastry.