Ingredients

3/4 cup water
1 vanilla bean (or 1 teaspoon vanilla extract)
3/4 cup sugar
1 teaspoon ground cinnamon
1 heaping tablespoon instant espresso
Pinch salt
2 1/2 ounces bittersweet chocolate, the best quality possible, grated
2 cups whole milk
Vanilla ice cream
Chili powder

Directions

Bring water to a boil in a saucepan. Split the
vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of

salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick.
Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a
sprinkling of chili powder on top.

You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender
to make it light and foamy before serving. (The classic Mexican chocolate was whisked with
a special wooden tool called a 'molinillo'.)