Ingrid's Spicy Hot Chocolate

• 1/2 vanilla bean
• 2 cups whole milk
• 2 tablespoons mineral or filtered water
• 1 pinch ground ginger
• 1 pinch cinnamon
• 1 pinch black pepper
• 1 pinch licorice powder (optional)
• 3 1/2 ounces bittersweet chocolate, finely chopped
• 4 teaspoons Scharffen Berger natural cocoa powder
• 1 to 2 teaspoons sugar
• 3 tablespoons heavy cream

1. Split the vanilla bean in half lengthwise, scrape out the seeds and place the seeds and pod in a medium saucepan.
2. Add the milk, water and spices and bring to a simmer over medium-low heat.
3. Whisk in the chocolate and cocoa powder until melted.
4. Add the sugar to taste and then the cream.
5. Let cool for 45 minutes.
6. To serve, remove the vanilla pod, return to the stove and whisk over low heat until frothy and warm.

vanilla bean, milk, water, ground ginger, cinnamon, black pepper, licorice powder, bittersweet chocolate, natural cocoa, sugar, heavy cream

Taken from cooking.nytimes.com/recipes/11447 (may not work)