Put 2 tablespoons chocolate chips plus 1/2 tsp sugar into a small saucepan.
Pour the milk into a 2-cup measuring cup until it reaches the 1 1/2 cup line.
Slowly pour the milk into the saucepan.
Add vanilla extract.
Put the pan on the stove and turn heat to medium.
Stir slowly (important!) with a wooden spoon as the milk heats up. the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
It will be brown all the way through and the chips will be melted and milk hot when it is ready.
When it's ready take the cocoa off the stove and slowly pour it into 1 or 2 mugs.
Serve plain, or with a little whipped cream (recipe follows) or cinnamon on top.
Get out large bowl and a whisk.
Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
When it gets nice and puffy but is still soft, it's ready.
It can keep in a covered container in the refrigerator, it keeps up to 2 days. but the sooner you use it, the better.