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...
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.