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Saturday, February 23, 2019

Spiced Hot Cocoa

2 cups whole milk
1  cup heavy cream
⅓ cup  sugar
1 cinnamon stick
½ vanilla bean, split lengthwise
3 oz. bittersweet chocolate (at least 70% cacao), chopped
Combine milk, cream, sugar, and cinnamon stick in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a simmer; remove from heat, cover, and let steep 15 minutes.
Remove cinnamon stick and vanilla pod; discard. Add chocolate and heat over medium-high heat, whisking constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Remove hot chocolate from heat and add serve hot.

DO AHEAD: Hot chocolate can be made 1 day ahead. Let cool; cover and chill. Reheat and serve.

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