This recipe produces a dozen 12-oz cups of delicious hot chocolate spiced with cinnamon, nutmeg, cile powder, ginger and cardamom.
Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
To serve, stir 3 tablespoons of the mix into 1½ cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar.
Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod and seeds together and store in an airtight container for at least 1 week before using.