Spanish Hot Chocolate

Instructions

1. Prepare the cornstarch mixture
   In a small bowl, whisk together the cornstarch with 1/4 cup of the milk until smooth and no lumps remain. Set aside.
2. Heat the milk
   Pour the remaining milk into a medium saucepan. Add the cinnamon stick and heat over medium heat until it just begins to simmer. Do not let it boil.
3. Add chocolate and flavorings
   Reduce heat to low and add the chopped chocolate, sugar, ground cinnamon, and salt. Whisk continuously until the chocolate is completely melted and the mixture is smooth.
4. Thicken the chocolate
   Whisk the cornstarch mixture once more and slowly pour it into the hot chocolate while whisking constantly. Continue to cook, stirring frequently, for about 5 minutes until the chocolate thickens enough to coat the back of a spoon.
5. Finish and serve
   Remove the cinnamon stick, stir in the vanilla extract, and remove from heat. The chocolate should be thick but still pourable. If too thick, add a splash of milk; if too thin, cook a little longer. Pour into small cups, dust with additional ground cinnamon if desired, and serve immediately, preferably with churros for dipping.