Mexican Hot Chocolate

• 4 cups lowfat chocolate milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 34 teaspoon almond extract
• 4 cinnamon sticks, for garnish (optional)

1. In large, heavy saucepan over medium-high heat, cook the milk until it is hot and almost boiling, stirring occasionally.
2. Stir in the cinnamon, vanilla and almond extracts and continue to heat for 1 minute.
3. Pour the mixture into a heat-proof pitcher and serve.
4. Garnish each serving with a cinnamon stick stirrer, if desired.

chocolate milk, ground cinnamon, vanilla, almond, cinnamon

Taken from www.food.com/recipe/mexican-hot-chocolate-407181 (may not work)