Vanilla Hot Chocolate
You can enhance the richness of pure hot chocolate by infusing the milk with natural flavor such as vanilla.
- Servings: 4
Source: Martha Stewart Living, March 1995
- 4 cups milk
- 2 vanilla beans, split
- 10 ounces semisweet or milk chocolate, cut into small pieces
Combine milk and split vanilla beans in a saucepan; scald milk over medium-low heat. Remove from heat, and take out vanilla beans. Scrape the seeds from the beans into the milk, discarding the pods. Stir, then let stand covered for 5 to 10 minutes.
Return to medium-low heat, add chocolate, and whisk until chocolate is completely melted and milk is frothy. Serve immediately.