Mexican Cocoa — Great for a cold, winter day!

Mexican Cocoa

Ingredients

4 cups fat-free milk
3 cinnamon sticks (3 inches)
5 ounces dark baking chocolate, coarsely chopped
1 teaspoon vanilla extract
Lucky Whip

Directions

~In a large saucepan, heat milk and cinnamon sticks over medium heat until bubbles form around sides of pan. Discard cinnamon. Whisk in chocolate until smooth.

~Remove from the heat; stir in vanilla.

~Serve in mugs topped with Lucky Whip.

~Makes six servings.