Ingredients for Vanilla Bean Infused Hot Chocolate
- 4 cups whole milk
- 2 cups heavy cream
- 2 vanilla beans
- 12 ounces high-quality dark chocolate (chopped)
- 1/2 cup granulated sugar (or more to taste)
- whipped cream (for topping)
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How to Make Vanilla Bean Infused Hot Chocolate
- In a heavy large saucepan, heat 4 cups whole milk and 2 cups heavy cream over medium heat until hot, but not boiling. (approximately 170°F)
- Remove from heat.
- Split 2 vanilla beans lengthwise using a sharp knife.
- Using the side of the knife, scrape the seeds from the vanilla beans into the milk mixture.
- Place the scraped vanilla bean pods into the hot milk mixture.
- Cover the saucepan and chill completely. (Refrigerate for at least 2 hours or overnight)
- Remove the vanilla bean pods from the milk mixture. Gently squeeze the pods to extract any remaining seeds and vanilla flavor.
- Discard the vanilla bean pods.
- When ready to serve, gently reheat the vanilla-infused milk mixture over medium heat until hot, but not boiling.
- Add 12 ounces of high-quality dark chocolate (chopped) to the warmed milk mixture.
- Whisk continuously until the chocolate is completely melted and the mixture is smooth.
- Add sugar to taste (start with 1/2 cup granulated sugar, adjust to preference).
- Ladle into mugs and top with whipped cream.
- Makes 15 servings.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
42g
Carbs
1g
