Heavenly Hot Chocolate
By Yankee Magazine|Jan 03 2008|
bon appetit
Ingredients
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…
