Spiced Hot Cocoa

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

This low-fat version of hot cocoa has a Mexican twist! I add lots of spices and a hint of chili pepper to give it that extra warm flavor.

Serves 2

Ingredients

3 cups non-fat, skim milk
2 tablespoons unsweetened cocoa powder
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon salt
pinch cayenne

Directions

Combine all ingredients in a medium saucepan. Warm over medium-high heat until warm, stirring occasionally. Serve in coffee mugs.

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Make It A Meal

Serve with Chipotle Orange Shrimp or Black Bean Soup.

Wine Paring

Rioja, Sauvignon Blanc