Mug of the Opera

Grolleg porcelain, wheel thrown, carved, cone 10 oxidation fired, 3.75 x 4.75 x 3.5 inches.

Recipe: My Favorite Hot Chocolate

INGREDIENTS:

½ cup sugar

¼ Cup Hershey's cocoa

Dash salt

1/3 cup hot water

4 cups (1 qt) hot milk

¾ teaspoon vanilla extract

Optional: mini marshmallows or whipped cream

PROCESS:

In medium saucepan, stir together sugar, cocoa and salt, blend in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do not boil. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with mini marshmallows or whipped cream, if desired. A fun variation is cocoa au lait: omit whipped cream and instead spoon 2 Tablespoons of softened vanilla ice cream on top of each cup of cocoa at serving time. Makes five 8-ounce servings.