Dutch Hot Chocolate

• 4 tablespoons Dutch-process cocoa
• 6 tablespoons plus 2 teaspoons sugar
• 4 cups milk
• 1/2 vanilla bean, split
• 1 cup heavy cream

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

dutch, sugar, milk, vanilla bean, heavy cream

Taken from cooking.nytimes.com/recipes/5585 (may not work)