April 14, 2011

Mexican Hot Chocolate

by Amy
Makes 3 cups

Ingredients
3-4 tablespoons granulated sugar
3 tablespoons Nestle Toll House baking cocoa
1/4 teaspoon ground cinnamon
2 1/3 cups milk
1/2 teaspoon vanilla extract

Preparation
1. In a small heavy-duty saucepan, combine sugar, cocoa and cinnamon.
2. Over medium heat, gradually stir in milk and stir constantly until hot (do not boil).
3. Remove from heat and stir in vanilla extract. Beat with a wire whisk until frothy and pour into cups. Serve immediately.

WW POINTS per cup: 4
Nutritional information per cup: 184 calories, 7.7g fat, 1.9g fiber

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