Mexican Hot Chocolate
- 4 cups milk
- 5 (1 ounce) squares semisweet chocolate
- 3 (2-inch) cinnamon sticks
- 1 teaspoon vanilla extract
- Cook and stir milk, chocolate and cinnamon sticks just until the chocolate
- Remove cinnamon sticks and add vanilla extract. Beat until frothy.
- Serve in mugs.