Cinnamon Mocha

From Australian BH&G Diabetic Living issue 12 2007.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  liter skim milk (4 cups)
• 1  cinnamon stick (broken up)
• 2  tablespoons cocoa powder (sifted)
• 1 1⁄2 tablespoons sugar (or equivalent sugar substitute eg splenda)
• 1  tablespoon instant espresso coffee powder

Directions

1. Place all the ingredients in a medium saucepan and stir over a low heat, whisking often for 10 to 15 minutes or until mixture is hot.
2. Using a sieve (conical recommended), strain the mixture into a heatproof jug.
3. Serve into 4 heatproof serving glasses or cups and serve.
4. TIPS - (1) Got a coffee machine, to add a little froth to your mocha, transfer 1/3 of the mixture into a small jug and using the milk attachment, froth and fill the top 1/3 of each glass with the froth. (2) For extra kick whisk 15ml of Baileys or a chocolate liqueur at the end of step 1.