Theobroma Cacao in Blue

Sio2 Upsala Porcelain, wheel thrown, sgraffito, Sio2 Aneto Slip, underglaze watercolors, cone 6 fired, 3 x 4.25 x 3 inches.

Recipe: Mexican Style Hot Chocolate

INGREDIENTS:

2 cups milk and/or water

2 ounces Mexican style chocolate such as Abuelita, Ibarra, Mayordomo

If you can’t find Mexican chocolate, substitute for:

4 ounces bittersweet chocolate of good quality

1 true cinnamon stick (find with Mexican spices, not the same as the cinnamon sold in most grocery stores) of about 2 inches

1 teaspoon vanilla extract

4 tablespoons almond meal or finely ground almonds

4 tablespoons sugar more or less to taste

PROCESS:

In a saucepan add the milk or water with the Mexican chocolate or the substituting ingredients.  Set over medium heat until the chocolate has completely dissolved and the liquid is simmering (do not boil). Remove the pan from heat, and if you so are inclined, beat with a whisk or molinillo, until the hot chocolate has a thick layer of foam on top. Serve while very hot. Because this is such rich and fancy chocolate a small special cup is a great way to make it feel special and keep it from being overwhelming.