Mexican Hot Chocolate

3 (1 ounce) squares unsweetened chocolate
6 cups milk
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
6 cinnamon sticks (optional)

Using a sharp knife, break up chocolate squares into smaller pieces. In a medium saucepan, combine chocolate, milk, sugar, cinnamon and salt. Heat and stir until chocolate melts and milk is very hot. Do not allow to boil. Add vanilla extract and beat until frothy with a rotary beater or with an electric mixer on low speed. Pour into mugs. Garnish each with a cinnamon stick.

Makes 48 ounces.