3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
3 cups milk
2 tablespoons sugar
Miniature marshmallows or a dollop of whip cream, for serving
6 cinnamon sticks (preferably Mexican canela), for serving
Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.
Remove from the heat and froth the chocolate milk with a mini whisk. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.