Low Fat Mexican Hot Chocolate - cooking recipe

Ingredients

Dry mix
1/3 cup Dutch-processed cocoa powder
1/3 cup Splenda granular, sugar substitute
1 teaspoon ground cinnamon
To make
4 cups low-fat milk
marshmallows, to serve (optional)

Preparation

Combine cocoa, Splenda & cinnamon in a jar, seal & shake to combine.
Whisk milk in a medium saucepan over low heat until hot, alternatively if you have a cappuccino maker, heat your milk using this.
To make: Place 2 tablespoons of choc mixture into 4 cups, pour over a little milk & stir to dissolve.
Add some milk froth to each cup & then top with remaining milk.
Add some marshmallows if you like & enjoy.