Mexican Chocolate

• 2 cups milk
• 1 disk of Mexican chocolate (or 4 ounces dark bitter chocolate)
• 1 vanilla bean, split lengthwise

Warm the milk and chocolate in a saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk. Stir until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth mixture with a molinillo (Mexican wooden whisk) or wire whisk. Serve immediately in large mugs.

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