Ancient Aztec Cacahuatl - cooking recipe

Ingredients

5 cups half-and-half
1 vanilla bean, cut in half lengthwise
8 ounces mexican chocolate, chopped (Abuelita)
1/2 cup natural cocoa powder
1 -2 tablespoon pure dried ancho chile powder (to taste)
3 tablespoons honey (to taste)
whipped cream, for garnish
1 -2 tablespoon slivered unsalted roasted almonds, for garnish

Preparation

In a saucepan over medium heat, combine half-and-half and vanilla bean; heat until mixture comes to a simmer.
Decrease heat to low; add in chocolate and cocoa powder; whisk to combine.
Simmer 5-10 minutes, or until mixture coats the back of a spoon (watch closely so that is does no boil over).
Add in the chile powder, a little at a time, to taste; stir in the honey and blend; discard the vanilla bean.
Pour hot chocolate into 8 small cups; top with the whipped cream and slivered almonds.