MAKES 5 CUPS - SERVES 4 TO 5

From Ina Garten's 'The Barefoot Contessa Cookbook'. Who doesn't love hot chocolate on a cold winter day? This hot chocolate has wonderful depth of flavor from two kinds of chocolate, and pure vanilla. I sometimes even serve it for dessert with whipped cream, but it's good anytime, especially for a weekend breakfast. Ummm.

2 1/2 cups whole milk
2 cups half-and-half
4 OUNCES bittersweet chocolate, chopped
4 OUNCES milk chocolate, chopped
1 TABLESPOON sugar
1 TEASPOON pure vanilla extract
4 TO 5 vanilla beans or cinnamon sticks

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, and vanilla extract and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cin­namon stick to garnish each serving.

The better the choco­late, the better the drink, but Hershey's will work, too.