Mexican Spiced Hot Chocolate

• 1 L (4 cups) skim milk
• 2 oz. Baker's Unsweetened Chocolate
• 1 cinnamon stick
• 4 pkt. Sweet'N Low Low Calorie Sweetener
• 1/4 cup thawed Cool Whip Light Whipped Topping

1. Cook milk, chocolate and cinnamon in saucepan on medium heat until chocolate is completely melted and mixture just comes to boil, stirring constantly.
2. Discard cinnamon stick.
3. Stir sweetener into hot chocolate.
4. Serve topped with Cool Whip.

l, chocolate, cinnamon

Taken from www.kraftrecipes.com/recipes/mexican-spiced-hot-chocolate-115648.aspx (may not work)