Vanilla Bean Infused Hot Chocolate

(Courtesy of Midwest Living)

Ingredients:
2 c. whipping cream or heavy cream
2 (4-6 inch) vanilla beans
14 oz. bittersweet chocolate or semisweet chocolate, coarsely chopped
Sugar (optional)
Whipped cream

Directions:
In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling.  Remove from the heat.  Using the top of a paring knife, slit the vanilla beans down the center.  Using the side of the knife, scrape the seeds.  Place seeds and the vanilla pods into the hot milk mixture.  Cover and chill.  Allow the vanilla pods to infuse their flavor into the milk for at least 2 hours or transfer mixture to a container with a tight-fitting lid and chill in the refrigerator overnight.  Remove the vanilla pods and using 2 fingers press the milk out of the bean to extract all of the seeds; discard the pods.

When ready to make the hot chocolate, 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.

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