Marissa Churchill's Exotic Hot Chocolate

Directions

• 1.

  In a small pot, combine the Truvía^® Calorie-Free Sweetener, cocoa powder, cinnamon, star anise, salt, and cayenne.

• 2.

  Cut the vanilla bean in half length wise, scrape the black seeds out of the pod using the back of a knife, and add it into the pot.

• 3.

  Whisk in the milk. Place the pot on the stove over medium heat. Whisk frequently so that nothing settles to the bottom of the pot and burns. Once the mixture comes to a boil, remove the pot from the heat.

• 4.

  Add in the chopped chocolate and whisk until melted.

• 5.

  Pour the hot chocolate into the mugs. Garnish with a cinnamon stick and serve immediately.

  
  
  

  Note: This hot chocolate can also be made several days in advance, refrigerated, and reheated before serving.