Low Fat Mexican Hot Chocolate

This was in the latest issue of Women's Weekly & thought it would be good to add to the Mexican leg of ZWT III. Great to warm you up on a cold winters days!

• Ready In: 4 mins
• Serves: 4

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)

Directions

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