Mexican Hot Chocolate

Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.

Combine vanilla bean Urfa biber milk and cinnamon stick in a pot.

Cook over medium heat stirring occasionally until milk is steaming and small bubbles appear 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted about 2 minutes. Remove cinnamon stick and vanilla bean.

Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.