Mexican-Style Hot Chocolate
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A home-kitchen version of mexican-style hot chocolate, written step by step so it's easy to follow built around good chocolate and pantry staples.
Ingredients
- 3 Tbsp. unsweetened cocoa powder
- non-caloric liquid sweetener equal to 3 Tbsp. sugar
- 3 1/2-inches cinnamon stick
- 3 c. skim milk
- 1/4 tsp. vanilla
Method
Combine cocoa, non-caloric sweetener, cinnamon stick and 2/3 cup water.
Bring to boil, stirring constantly; boil 1 minute longer.
Stir in skim milk.
Cook until heated through (do not boil).
Add vanilla; remove cinnamon stick.
Beat with rotary beater.
If desired, garnish with additional cinnamon sticks. Makes 4 servings.
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