Mexican Hot Chocolate

• 1 vanilla bean
• 1 teaspoon Urfa biber (Turkish chile pepper)
• 6 cups milk
• 1 cinnamon stick
• 8 ounces bittersweet chocolate
• 2 tablespoons white sugar
• 1/2 cup whipped cream, or to taste
• 1 tablespoon grated bittersweet chocolate

1. Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
2. Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
3. Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
4. Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

vanilla bean, biber, milk, cinnamon, bittersweet chocolate, white sugar, whipped cream, bittersweet chocolate

Taken from www.allrecipes.com/recipe/257286/mexican-hot-chocolate/ (may not work)