Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

• 3/4 cup water
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 heaping tablespoon instant espresso
• Pinch salt
• 2 1/2 ounces bittersweet chocolate, the best quality possible, grated
• 2 cups whole milk
• Vanilla ice cream
• Chili powder

1. Bring water to a boil in a saucepan.
2. Split the vanilla bean and add to the boiling water.
3. Add sugar, cinnamon, espresso, and a pinch of salt.
4. Simmer for 1 minute and add the bittersweet chocolate.
5. Whisk until it gets thick.
6. Add milk and simmer 1 minute.
7. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
8. You may make this ahead and reheat.
9. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.
10. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)

water, vanilla bean, sugar, ground cinnamon, espresso, salt, bittersweet chocolate, milk, vanilla ice cream, chili powder

Taken from www.foodnetwork.com/recipes/michael-chiarello/hot-spiced-mexican-hot-chocolate-with-ice-cream-dusted-with-chili-powder-recipe.html (may not work)