Mexican Drinking Chocolate

• 1 1/4 lbs dark chocolate, finely chopped (61-66% cacao)
• 2 1/4 cups heavy cream
• 2 vanilla beans, split and scraped
• 2 teaspoons ground cinnamon
• 1/2 teaspoon dried chipotle powder
• 1/4 cup light corn syrup
• 1/2 teaspoon almond extract
• 8 cups milk

1. Put chocolate in a large bowl.
2. Combine cream, vanilla beans (seeds and pods), cinnamon and chile powder in a saucepan. Bring to a boil, stirring often. Remove from heat. Press vanilla pods against sides of pan to extract any remaining seeds and cream; discard pods.
3. Pour cream over chocolate and stir until melted. Add corn syrup and almond extract; stir until smooth.
4. Package in very clean 1 cup jars. Refrigerate up to 2 weeks.
5. To serve, combine 1/4 c ganache (use a heated spoon to scrape ganache out of jar) with 1/2 c hot milk and stir until smooth.

chocolate, heavy cream, vanilla beans, ground cinnamon, chipotle powder, light corn syrup, almond extract, milk

Taken from www.food.com/recipe/mexican-drinking-chocolate-448459 (may not work)