Heavenly Hot Chocolate
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- 1 vanilla bean - split lengthwise
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa
- 1/2 cup water
- pinch salt
- 3 cups whole milk
- 1 1/2 cups half and half
- 1 tsp vanilla extract
- 1 cup chilled whipped cream
Instructions:using knife tip - scrape seeds from vanilla bean into processor; reserve bean.
add sugar and blend 10 seconds.
transfer 3 tbsp vanilla sugar to small bowl and reserve
transfer remaining from processor to heavy saucepan - add unsweetened cocoa, 1/2 cup water and salt - whick until smooth. Whisk over med-heat until just beginning to bubble. Whisk in milk and half and half. Add reserved vanilla bean - bring to a simmer. Remove from heat and whisk in extract. Discard vanilla bean...
Beat cream and rest of reserved 3 tbsp van. sugar in medium bowl until stiff peaks form.
Divide into 6 mugs - top with cream - swoon...