Mexican hot chocolate

In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)

Beat 2 eggs in a mixing bowl. Stir in one cup of the hot mixture into the eggs, then return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring.

Remove from heat. Add vanilla. Beat with a molinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve. Makes about 6 (8-ounce) servings.