Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a twist on the Italian expresso-ice cream dessert.

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, chopped
1/3 cup unsweetened cocoa powder
1 tablespoon fine ground espresso beans
2 pints peppermint or mint chip ice cream
8 small candy canes for garnish

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 boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil.

Whisk remaining 1/2 cup cream and ground espresso in a small bowl until firm peaks form.

Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and puree until thick and foamy, about 2 minutes.

Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with small candy cane.