3 disks of Mexican chocolate
3 oz of Scharffen Berger dark chocolate
1 vanilla bean pod, split lengthwise
8 cups milk
Chop the chocolates coarsely. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk. Warm the milk, chopped chocolate, vanilla bean seeds and pod in a pot over medium heat.
While warming, constantly whisk the milk. Do not let it boil over. Keep whisking until the chocolate is melted and the mixture begins to produce steam. Remove vanilla bean pod and serve in mugs.
Recipe created by Parties That Cook®
Makes 8 drinks