Mexican Style Hot Chocolate

This hot chocolate is wonderful and wonderfully easy to make.

Serves 8

1 wheel (3 oz.) Mexican style sweet chocolate 1/2 gallon milk 1 vanilla bean (optional) whipped cream for garnish Optional 8 oz. Kahlúa® or other coffee liqueur

Heat milk and chocolate over medium high heat, stirring frequently to mix chocolate as it melts. If you're using the vanilla bean, split it open and scrape seeds into milk, add pod and proceed with heating milk and chocolate (remove bean pod before blending and serving). When milk is very hot and all chocolate is melted, add liqueur (if desired) and put mixture in a blender and purée, or whisk by hand to mix well. Pour into cups, top with whipped cream and serve.