Mexican Hot Vanilla Chocolate
4 cups full cream milk
90g or 1 disc Chocolate Ibarra (Mexican chocolate)
1 Heilala Vanilla Bean, split
Pour the milk into a small, heavy-based saucepan and add the chocolate and vanilla
Heat gently, stirring until all the chocolate has dissolved, then whisk until the mixture
comes to the boil. For more froth, beat with a stick blender.
Remove the vanilla bean and pour the hot vanilla and chocolate into 4 warmed glasses or cups and drink.
TIP – Mexican chocolate is available online at Mexican Specialities.