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This recipe comes to us from the makers of Callebaut chocolate, considered one of the finest chocolate makers in the world.
Pour milk, cream and honey in a saucepan. Bring to a boil. Add spices, vanilla bean (split and scraped) and chocolate to the saucepan. Stir with a whisk. Cover with plastic wrap and let set for 10 minutes. Strain out the spices and vanilla bean. Return hot chocolate to saucepan and bring back to a boil. Let set for another 10 minutes. Bring back to a boil and serve.
Note: Can be made ahead of time. After step 5, allow to cool. Store in refrigerator. Reheat to a boil and serve.
This recipe was provided by The Spice House.