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Mexican Chocolate with Vanilla Recipe

• 1½ quarts whole milk
• 3 vanilla beans split lengthwise and seeds removed
• 1 tablespoon ground cinnamon
• 1 teaspoon each, ground mace, nutmeg, and allspice
• ½ cup vanilla sugar
• 4 ounces bittersweet chocolate, finely chopped

Place the milk, Amadeus vanilla beans and seeds, spices, and vanilla sugar in a heavy bottomed saucepan. Bring to a boil over moderately low heat, stirring frequently. Simmer for 10 minutes, stirring frequently. Remove the vanilla beans and discard. Add the chocolate and stir until dissolved. Whirl in a blender until thick and frothy. Pour into mugs or cups and serve immediately.

Makes 4 to 6 servings.