1 Cup Gratitude, 2 Cups Joy

Big News! My blog has been transported to my new website which now supports my new and improved online pottery shop!  (just click the SHOP button on the top menu bar to see what's for sale) I've got an 'in store pickup' option for the locals and orders placed by December 19 will ship in time for Christmas!  I'm super excited to continue to post items up for sale and I've got a few things up my sleeve to create a special moment when your shipment arrives so order up!

November was a whirlwind, but December, I'm savoring! My annual pottery sale is over, pottery classes are winding down for the year at the studio, twinkling lights are up on lamp posts and storefronts in my neighborhood and the weather has been mild! The blessings are abundant!  I have however, eaten entirely too many Italian holiday cookies but who can resist the family favorites?!  Despite the temperate climate I've still felt the urge for hot chocolate season....and yes my recipe is below.

Of course you may want a new mug to drink your hot cocoa from, in which case you should make sure you enter my monthly giveaway by clicking the button on the cover page of my website. But don't stop there....follow me on Instagram @TheVeganPotter as I've started giveaways there too. Comment on this post and let me know what items YOU would love to see me offer in a future giveaway.

Added bonus for reading to the end of this post......use code JOY at checkout when you purchase from my online shop now until December 25 and receive 15% off your order!  Thank you for supporting me and my clay obsession and if you own a mug that you purchased from me and you fill it with the cocoa from the recipe below, be sure to post a pic and tag me on Instagram, FB or shoot me an email with a pic and I'll enter your name into January's giveaway twice! Have a safe, healthy and joyous holiday season! 

Lyndsay's Choco-holic Hot Cocoa

1 1/2 cups unsweetened almond milk

2 Tablespoons Cacao Powder

1 tablespoon Raw Cane Sugar or 2 TBL maple syrup

Dash vietnamese cinnamon

Dash almond extract

Pour the almond milk into a small saucepan and heat over medium heat stirring with a whisk. Mix cacao powder with a tablespoon of water until a liquid and then add to the warm almond milk. Stir. Add cinnamon and extract and continue to whisk over low heat until heated through. Pour into your favorite mug and enjoy! I like to adorn mine with almond milk foam and cinnamon or vegan marshmallows for an added treat!