Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

Ingredients

• 2.5 ounces bittersweet chocolate grated
• 4 servings chili powder 
• 1 teaspoon ground cinnamon 
• 1 tablespoon espresso grounds instant
• 1 pinch salt 
• 0.8 cup sugar 
• 1  vanilla pod 
• 4 servings whipped cream 
• 0.8 cup water 
• 2 cups milk whole

Equipment

• sauce pan
• whisk
• blender

Directions

1. Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water.
2. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate.
3. Whisk until it gets thick.
4. Add milk and simmer 1 minute.
5. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
6. You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)