Mexican chocolate with vanilla cream

Put the chocolate in a heatproof bowl and set over a saucepan of gently simmering water.
The bowl should not touch the water.
Allow the chocolate to melt, stirring occasionally.
Heat the milk, sugar and cinnamon in a saucepan.
Simmer without boiling.
Whisk a ladle of milk into the melted chocolate, then pour the mixture into the saucepan of milk and whisk until smooth.
Ladle into six mugs and top each one with a large spoonful of vanilla cream and a cinnamon stick for stirring.
VANILLA CREAM
Beat cream until it forms soft peaks.
Slit the vanilla pod lengthways and carefully scrape out the seeds.
Fold gently into the cream.
(You can put the vanilla pod into a jar filled with sugar to make vanilla sugar.)