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Chef Ruth Van Warerebeek with Maria Robbins
4 cups milk
1 vanilla bean, split lengthwise
7 ounces bittersweet chocolate (preferably callebaut) chopped into small pieces
Combine the milk and vanilla bean in a medium-size saucepan.
Heat the milk over medium heat until bubbles appear around the edge.
Reduce the heat to low, add the chocolate, and whisk until melted.
Turn off the heat and remove the vanilla bean.
You can rinse it, let it dry and use it for another purpose. If the chocolate milk is too thick, thin it with a little more milk. Just before serving, whisk the milk vigorously to create lots of foam.