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Jill Prescott of Wisconsin's former Ecole de Cuisine cooking school created this heavenly take on hot chocolate. We used dark chocolate to make this hot drink. Enjoy it for a sweet snack or as dessert.

Source: Midwest Living


Recipe Summary

20 mins
2 hrs
2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling. Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Using the side of the knife, scrape out the seeds. Place seeds and vanilla pods into the hot milk mixture. Cover and chill. Allow the vanilla pods to infuse the milk with their flavor for at least 2 hours or overnight.

  • When ready to make the hot chocolate, remove the vanilla pods and using two fingers press the milk out of the bean to extract all the seeds; discard pods. Heat the milk mixture over medium heat until hot, but not boiling. Add the chocolate. Whisk until the mixture is smooth and chocolate is melted. Add sugar to sweeten, if you like. Top with whipped cream.

Nutrition Facts

311 calories; fat 27g; cholesterol 62mg; saturated fat 17g; carbohydrates 18g; mono fat 8g; poly fat 1g; insoluble fiber 2g; sugars 13g; protein 4g; vitamin a 631.7IU; riboflavin 0.2mg; folate 4mcg; vitamin b12 0.4mcg; sodium 42mg; potassium 261mg; calcium 111.1mg; iron 1.8mg.