Recipe information
Yield
Serves 6
Ingredients
1/2 vanilla bean, split lengthwise
1/2 cup sugar
5 cups milk
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup powdered sugar
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup chilled whipping cream
Preparation
Step 1
Using small sharp knife, scrape seeds from vanilla bean into small bowl; reserve bean. Add 1/2 cup sugar to seeds; rub with fingertips to distribute seeds. Set aside.
Step 2
Heat 4 1/2 cups milk and scraped vanilla bean in large saucepan over medium high heat until hot. Mix in chopped chocolate and 1/3 cup vanilla sugar. Whisk until chocolate melts and mixture is smooth. Mix 1/2 cup milk, powdered sugar, and cocoa in small bowl. Stir into hot chocolate. Bring just to simmer, whisking often. Remove from heat and stir in vanilla extract.
Step 3
Using electric mixer, beat cream and remaining vanilla sugar in medium bowl to soft peaks. Divide hot chocolate among 6 mugs. Top each with whipped cream.
