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.