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 and whisk vigorously. Reheat very gently and serve with a vanilla bean as a stirrer in each cup.
This recipe has been updated and may differ from what was originally published or broadcast.
"The Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 1999. Provided courtesy of Ina Garten. All rights reserved.
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