Ancient Aztec Cacahuatl

• 5 cups half-and-half
• 1 vanilla bean, cut in half lengthwise
• 8 ounces mexican chocolate, chopped (Abuelita)
• 1/2 cup natural cocoa powder
• 1 -2 tablespoon pure dried ancho chile powder (to taste)
• 3 tablespoons honey (to taste)
• whipped cream, for garnish
• 1 -2 tablespoon slivered unsalted roasted almonds, for garnish

1. In a saucepan over medium heat, combine half-and-half and vanilla bean; heat until mixture comes to a simmer.
2. Decrease heat to low; add in chocolate and cocoa powder; whisk to combine.
3. Simmer 5-10 minutes, or until mixture coats the back of a spoon (watch closely so that is does no boil over).
4. Add in the chile powder, a little at a time, to taste; stir in the honey and blend; discard the vanilla bean.
5. Pour hot chocolate into 8 small cups; top with the whipped cream and slivered almonds.

vanilla bean, chocolate, natural cocoa, chile powder, honey, whipped cream, almonds

Taken from www.food.com/recipe/ancient-aztec-cacahuatl-244383 (may not work)