Mexican Hot Chocolate For Diabetics - cooking recipe

Ingredients

1 ounce unsweetened chocolate
1/4 cup strong coffee
1/2 teaspoon ground cinnamon
1 dash ground allspice
1 1/2 cups skim milk
3/4 teaspoon vanilla
2 -3 teaspoons Splenda sugar substitute
fat-free whipped topping

Preparation

In a small heavy saucepan, add the chocolate and coffee and heat until the chocolate melts and the mixture is smooth, about 2 minutes.
Add the cinnamon and allspice.
Slowly add the milk, stirring with a wooden spoon.
When the mixture is hot, mix in the vanilla. Pour into 2 mugs.
Add Splenda to taste, to sweeten.
Top with a dollop of whipped topping and serve.