This recipe was created for Club House for Chefs by: Alexei Boldireff, Chef Owner of Baijiu Restaurant in Edmonton.
Grease a 2" half hotel pan.
Combine milk and Club House Chipotle Cinnamon in a saucepan and bring to a simmer.
Remove from heat and allow to steep for 30 minutes.
Combine honey and cocoa powder in a new saucepan, strain milk mixture through
a fine mesh sieve into honey-cocoa mixture.
Stir over medium-high heat until mixture comes to a boil.
Reduce heat to a simmer and do not stir again.
Heat until mixture reaches 114C.
Remove from heat and stir in butter and vanilla.
Pour into prepared hotel pan and cool completely.