sipping chocolate
rich dark nectar of this earth
beauty in my cup
On a cold, wet, winter January day,
hot chocolate is truly a gift of substance and takes me away
to exotic places…
This particular day there was the additional joy
of sipping from an antique chocolate cup and saucer.
This hot chocolate is made from one of my favorite chocolate sources:
Firefly Chocolate.
Firefly Recipe:
5-15 discs of chocolate
1/2 cup of hot liquid: water, cream, or nut milk
my additional ingredient of a memory of an exotic place
Blend or whisk well for 15 seconds.
Sip and enjoy!
This is all you need to have a transformative experience.
Optional:
Sweetener of choice: stevia (5 drops) or maple syrup or raw honey to taste
I sometimes make mine by adding about three tablespoons of whipped cream to my chocolate and hot water. But just the water and chocolate (and my memory of an exotic place) is all I really ever need.
The next time you make hot chocolate, any way you can, take a little bit of time to think about this fruit of the earth and how it has been used for thousands of years as a ceremonial elixir, and as a connection to the land, our bodies, and the life force that gives us sustenance. And if you have a pretty cup and saucer, bring it out and enjoy it as well!
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For more Friday haiku my heart
please visit Rebecca and other poets
at [recuerda mi corazon](http://corazon.typepad.com/)