Mexican Hot Chocolate with Chili Pepper Recipe

3-1/4 cups milk
1 vanilla bean
9 oz Mexican chocolate tablets, crushed
1 cup water
1/2 chili pepper, seeds removed
3 tablespoons honey
Pinch of salt

Bring the milk to a simmer with the vanilla bean and infuse for 10 minutes.
Remove the vanilla bean and slit lengthwise. Scrape out the contents and stir into the chocolate and water. Using a whisk, stir into the hot milk and whisk briskly until the chocolate has melted completely. Chop the chili very finely. Stir into the drink with the honey and salt. Serve hot.