Ingredients
4 cups Whole Milk
1 Vanilla Bean
1 stick Cinnamon
2 To 3 Jalapenos
7 ounces, weight Semisweet Chocolate, Chopped
3 Tablespoons Sugar (or More To Taste)
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
True Ceylon cinnamon — delicate, complex, not harsh like cassia
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
True Ceylon cinnamon — delicate, complex, not harsh like cassia
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pour the milk into a saucepot. split the vanilla bean down the middle to expose the seeds. add the vanilla bean and cinnamon stick to the saucepot. cut the jalapenos in half. smell them to determine how spicy they are. if the jalapenos are extra spicy, only add 4 pieces. if they smell mild, add all 6 halves. set the saucepot over medium heat. once the milk starts to warm, add the chopped chocolate and sugar. stir until all the chocolate has melted into the milk and the mixture is very warm. taste the hot chocolate for sweetness and heat. add 1-2 more tablespoons of sugar if desired. lower the heat and allow the hot chocolate to steep until the spice level is to your liking (usually 35 more minutes for me). be careful not to boil. remove the vanilla bean, cinnamon stick, and jalapenos. serve warm!