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I really had no desire to get out of bed early on Saturday morning. It was raining, cold, and dark. Though, I really wanted to get Recchiuti’s hot chocolate, farm fresh eggs, and a few other things that I would need for a holiday brunch potluck.  I am so glad I went to the Ferry Plaza Market because:

A little mistletoe action by the doorway to get the party started.

I have a good Aloe Vera story, but will save it for later. I was surprised to see it being sold at the Farmer's Market. It's grown locally but is native to dry, warm weather.

I bought this beautiful Acme bread to complete a cheese platter.

Rose Germanium. It's really special and good for tea and baths.-Eatwell Farms

Inside the Ferry Building

Pineapple Mint and Edible Flowers, a sweet holiday gift from Heirloom Organics.

Cinnamon Hot Chocolate Recipe

Ingredients Serves 2.
1/4 cup water
2 cinnamon sticks
2 cups whole, organic milk
2 teaspoon Madagascar vanilla
8 ounces semi-sweet cacao chocolate*, chopped
1 teaspoon salt

Directions:

1. Add water and cinnamon sticks to a stainless steel pot and place over medium heat. Once the cinnamon sticks open up, add the milk and vanilla.
2. When milk mixture is hot, add the chopped chocolate and salt. Stir constantly with a whisk or blend with an immersion blender until the chocolate is incorporated with the milk.
3. When mixture is starting to simmer, take off heat and serve.

*For the best results, use fairly traded, minimally processed chocolate. Otherwise, it’s not worth it.

Happy Holidays!

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