Mexican Hot Chocolate

• 2 quarts fat-free milk 
• 3-inch cinnamon sticks 
• 20 ounces bittersweet chocolate (your favorite), broken into chunks 
• 1 tablespoon pure vanilla extract

Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g • sat. fat 8g • chol. 2mg • sod. 68mg • calc. 184mg • fiber 1g

1. Combine the milk and cinnamon sticks in a 3 ¾ Quart saucepan. Over medium heat, stir constantly until steamy and just beginning to bubble around the edges. Reduce heat to low and simmer for 10 minutes to infuse the cinnamon flavor into the milk. 
2. Stir in the chocolate chunks. When chocolate is melted, remove cinnamon sticks and stir in vanilla extract. 
3. Insert the blender and blend on Low about 1 minute using a gentle up-and-down motion. Continue blending on Low until the mixture is creamy and frothy. 
4. Spoon into cups or mugs and top with a dollop of freshly whipped cream if desired. 

For Hot Cinnamon Mocha, add 3 to 4 tablespoons instant espresso powder to the milk when steeping with the cinnamon sticks.