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


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.

Instructions Checklist
  • 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; total fat 27g; saturated fat 17g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 62mg; sodium 42mg; potassium 261mg; carbohydrates 18g; fiber 2g; sugar 13g; protein 4g; vitamin a 632IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 111mg; iron 2mg.