Mexican Hot Chocolate for Diabetics

From a flyer received at my doctor's office. I tried this the other day and was pleasantly surprised at how good it was.

• Ready In: 10 mins
• Serves: 2

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

Directions

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