Mug

Porcelaneous stoneware, wheel thrown and altered, cone 11 woodfired, 3.75 x 5 x 4 inches.

Recipe: Peppermint Hot Cocoa

INGREDIENTS:

1/4 cup unsweetened cocoa powder

1/2 cup granulated sugar

1/3 cup hot water

1/8 tsp salt

4 cups milk

1 tsp vanilla extract

PROCESS:

In medium saucepan combine cocoa powder, sugar, water, and salt. Heat over medium heat, stirring constantly until smooth and simmering. Reduce heat, pour in milk and continue stirring until steam surfaces. Do not boil. Turn off heat, add vanilla, and mix. Pour into mugs and add marshmallows, or peppermint whipped cream. Add a peppermint candy cane for stirring.

Recipe: Peppermint Whipped Cream

INGREDIENTS:

2 cups cold heavy whipping cream

½ cup powdered sugar

¼ tsp peppermint extract (or more to your taste)

PROCESS:

Chill mixing bowl for 15 minutes, add whipping cream, powdered sugar, and peppermint extract to the chilled bowl. Use wire whisk attachment and beat ingredients together, starting on low speed and increasing to high speed. Beat for 60 to 90 seconds until stiff peaks begin to form. Spoon or pipe onto hot chocolate.