Hot White Chocolate With Rum

serves 4

1 vanilla bean

3 cinnamon sticks

1 teaspoon whole cardamom, lightly crushed

4 cups whole fat milk

4 ounces white chocolate

1 tablespoon rum

whipped cream, for serving

4 peppermint candles, crushed

Cut the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds, bean, cinnamon, cardamom and milk in a medium saucepan. Bring to a boil; remove from heat. Let the spices infuse the milk for 20 minutes. Strain and remove the spices. Heat the milk again; add chocolate and rum and stir until the chocolate has melted. Serve with whipped cream and a few pieces of crushed candy.