Ingredients
1 vanilla bean, split lengthwise
1/2 cup unsweetened cocoa powder
1/2 cup water
pinch of salt
3 cups whole milk
1 1/2 cups half and half
1 teaspoon vanilla extract
1 cup chilled whipping cream
Preparation
Scrape seeds from vanilla bean into food processor; set aside pod. Add sugar to processor and blend 10 seconds. Set aside 3 tablespoons vanilla sugar.
Transfer remaining vanilla sugar from processo to heavy medium saucepan. Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until bubbling begins.
Whisk in whole milk and half and half. Add reserved vanilla pod; bring mixture to simmer. Remove from heat; whisk in vanilla extract. Discard vanilla pod.
Beat cream and reserved vanilla sugar in a medium bowl until peaks form. Divide hot chocolate among 6 mugs; top with whipped cream.
