Mexican Hot Chocolate

• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, coarsely chopped
• 4 cups milk, divided
• 1/4 cup sugar
• 2 Tbsp. plus 1-1/2 tsp. corn starch
• 1 cup Jet-Puffed Miniature Marshmallows
• 1/8 tsp. ground cinnamon

1. Cook chocolate, 3-1/2 cups milk and sugar in medium saucepan on medium-low heat 8 min.
2. or until mixture comes to boil, chocolate is completely melted and mixture is well blended, stirring constantly.
3. Whisk corn starch and remaining milk until blended.
4. Gradually whisk into chocolate mixture in saucepan.
5. Return to boil, stirring constantly; cook and stir on low heat 5 min.
6. or until thickened.
7. Ladle into 4 mugs.
8. Top with marshmallows and cinnamon.

chocolate, milk, sugar, corn starch, jet, ground cinnamon

Taken from www.kraftrecipes.com/recipes/mexican-hot-chocolate-170644.aspx (may not work)