Adapted from Rodelle Vanilla
1/4 cup cocoa powder
1 cup sugar
1 cup heavy cream
3 1/2 cups milk
1 RODELLE VANILLA BEAN, split length wise
Whipped cream, optional
Place the cocoa powder and sugar in a saucepan; mix to combine.
Scrape the seeds from the RODELLE VANILLA BEAN and place both the pod and seed into a saucepan with the sugar and cocoa.
Gently pour in the heavy cream and milk to combine. Bring to a soft boil; whisking constantly.
Remove the vanilla bean. Carefully pour into six mugs and top with whipped cream.