Minty Cocoa

• 12 cup unsweetened cocoa powder
• 14 cup heat stable sugar substitute, equal to 1/4 cup sugar or 14 cup sugar
• 10 striped round peppermint candies, finely crushed
• 6 cups nonfat milk

1. In a large saucepan stir together the cocoa powder, sugar substitute or sugar, crushed candies, and 3/4 cup of the milk.
2. Cook and stir over medium heat until mixture just comes to boiling.
3. Stir in the remaining milk; heat through.
4. Do not boil.
5. Remove from heat.
6. If desired, beat with a rotary beater until frothy.
7. Mocha Cooler: Prepare as above, except omit the peppermint candies; increase the heat stable sugar substitute to equal 1/3 cup sugar or increase the sugar to 1/3 cup.
8. Add 2-3 teaspoons instant coffee crystals with the 3/4 cup milk.
9. Cook and stir over medium heat until mixture just comes to boiling.
10. Remove from heat; stir in the remaining milk.
11. Serve immediately over ice.
12. (Or, cover and chill.
13. Stir before serving over ice).

cocoa, sugar substitute, peppermint, nonfat milk

Taken from www.food.com/recipe/minty-cocoa-349991 (may not work)