Ingredients

• 3 cups whole milk
• 1 cup chilled heavy cream, divided
• 1/3 cup sugar
• 1 large pinch of kosher salt
• 1 vanilla bean, split lengthwise
• 5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped
• 1/3 cup (loosely packed) natural unsweetened cocoa powder
• 1 tablespoon finely ground espresso or dark-roast coffee beans
• 2 pints peppermint or mint chip ice cream
• 8 small candy canes (optional)

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Instructions

1. Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
2. Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
3. Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
4. Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.