Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

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'.)