Vanilla Bean Infused Hot Chocolate Recipes

Steps:

• In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling. Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Using the side of the knife, scrape the seeds. Place seeds and vanilla pods into the hot milk mixture. Cover and chill. Allow the vanilla pods to infuse their flavor into the milk for at least 2 hours. Or, transfer mixture to a container with a tight-fitting lid and chill in the refrigerator overnight. Remove the vanilla pods and using two fingers press the milk out of the bean to extract all the seeds; discard.
• When ready to make the hot chocolate, heat the milk mixture over medium heat until hot, but not boiling. Add the chocolate. Whisk until the mixture is smooth and chocolate is melted. Add sugar to sweeten, if you like. Top with whipped cream. Makes 15 servings (about 4 ounces each).

Steps:

• In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla, vanilla bean seeds, and 1/4 to 1/3 cup orange liqueur, according to taste, and whisk vigorously. Reheat very gently and serve.

Steps:

• make mix
• Place the sugar in a large bowl. Split the vanilla bean in half lengthwise, scrape the seeds into the sugar, and add the pod. Work the seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
• In food processor fitted with the metal blade, process the chocolates until finely ground, using 4-second pulses. (Process in 2 batches if necessary.)
• Remove the pod from the sugar. Add the ground chocolate and cocoa powder to the sugar and whisk to blend. Store mix airtight at room temperature for up to 6 months.
• to serve
• For each serving, heat 8 ounces milk in a small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup of the mix. Serve with unsweetened softly whipped cream or marshmallows.
• cook's note
• Save the other half of the VANILLA BEAN for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.
• The DUTCH-PROCESSED COCOA has been treated with an alkaline solution, which gives it a darker color and less bitter flavor and makes it dissolve more easily. Dröste is a good brand.

Steps:

• Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
• Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.