Decadent Hot Chocolate

• 1 vanilla bean, split lengthwise
• 1/2 cup unsweetened cocoa powder
• 1/2 cup water
• pinch of salt
• 3 cups whole milk
• 1 1/2 cups half and half
• 1 teaspoon vanilla extract
• 1 cup chilled whipping cream

1. Scrape seeds from vanilla bean into food processor; set aside pod. Add sugar to processor and blend 10 seconds. Set aside 3 tablespoons vanilla sugar.
2. Transfer remaining vanilla sugar from processo to heavy medium saucepan. Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until bubbling begins.
3. Whisk in whole milk and half and half. Add reserved vanilla pod; bring mixture to simmer. Remove from heat; whisk in vanilla extract. Discard vanilla pod.
4. Beat cream and reserved vanilla sugar in a medium bowl until peaks form. Divide hot chocolate among 6 mugs; top with whipped cream.

vanilla bean, cocoa, water, salt, milk, vanilla, chilled whipping cream

Taken from www.epicurious.com/recipes/member/views/decadent-hot-chocolate-50027304 (may not work)