Every once in a while, it is nice to drink hot chocolate that is not made from a little envelope or a squeeze bottle. This is a little more than just zapping a mug of hot water in the microwave, but so worth the effort. I add a little cayenne pepper and cinnamon to make it more like Mexican hot chocolate (which is great with churros by the way).
1/4 teaspoon cayenne pepper (optional, but trust me it adds a little kick)
10 ounces semisweet or milk chocolate, cut into small pieces (or 1 1/2 cups chocolate chips)
Heat milk to scalding in a medium saucepan. Do not boil. Add vanilla beans. Let steep 10 minutes. Remove saucepan from heat; strain, and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with the marshmallows.
(Note: I did not strain the milk after. I just removed the vanilla bean pods and used an immersion blender to froth the milk.)