Divine Cocoa

1. 1

   Scrape seeds from vanilla beans into food processor; set aside pod. Add sugar to processor and blend for about 10 seconds.

2. 2

   Set Aside 3 TBS of vanilla sugar for later use.

3. 3

   Transfer remaining vanilla sugar to heavy medium saucepan. Add cocoa powder, water and salt. Whisk til smooth. Whisk over medium heat, just until bubbling begins.

4. 4

   Whisk in milk and 1/2 and 1/2. Add vanilla pod; bring mixture to simmer.

5. 5

   Remove from heat, whisk in vanilla extract, discard vanilla pod.

6. 6

   Beat whipping cream and reserved vanilla sugar in medium bowl until peaks form.

7. 7

   Divide hot chocolate between 6 mugs and top with whipped cream.

No additional tips available.