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Ingredients
- 4 tablespoons Dutch-process cocoa
- 6 tablespoons plus 2 teaspoons sugar
- 4 cups milk
- 1/2 vanilla bean, split
- 1 cup heavy cream
Method
- In a large bowl, stir together the cocoa and 6 tablespoons of sugar.
- Stir in 1/4 cup of the milk, 1 tablespoon at a time, making a smooth paste.
- Place the remaining milk and the vanilla bean in a large saucepan and bring just to a boil.
- Meanwhile, whip the cream to soft peaks; add 2 teaspoons of sugar to it.
- Remove the milk from the heat and whisk into the chocolate mixture.
- Remove the vanilla bean.
- Ladle the chocolate into 4 mugs and top with generous dollops of the whipped cream.
- Serve immediately.
