Heavenly Hot Chocolate

1. 1

   Using tip of small knife, scrape seeds from vanilla bean into processor; reserve bean.

2. 2

   Add sugar to processor and blend 10 seconds.

3. 3

   Transfer 3 tablespoons vanilla sugar to small bowl and reserve.

4. 4

   Transfer remaining vanilla sugar from processor to heavy medium saucepan.

5. 5

   Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth.

6. 6

   Whisk over medium heat just until beginning to bubble.

7. 7

   Whisk in whole milk and half and half.

8. 8

   Add reserved vanilla bean; bring mixture to simmer.

9. 9

   Remove from heat; whisk in vanilla extract.

10. 10

    Discard vanilla bean.

11. 11

    Beat cream and reserved 3 tablespoons vanilla sugar in medium bowl until medium-firm peaks form.

12. 12

    Divide hot chocolate among 6 mugs; top with whipped cream and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.