2 cups whole milk
1 tablespoon light brown sugar
3 ounces bittersweet chocolate (we used Ghirardelli 60% chocolate chips)
1/2 teaspoon pure vanilla extract
Long cinnamon sticks for stirrers, optional
 
Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla and cinnamon with a wooden spoon until completely blended.
 
Pour into mugs and stir with cinnamon sticks, if desired. This hot chocolate is best enjoyed while pondering an aggressive use of herbicide next year.