Take the winter chill off with this sweet and chocolatey, cinnamon-spiced hot chocolate.

Mexican Style Cocoa

1 tablespoon granulated sugar
2 tablespoons unsweetened cocoa powder
Pinch of salt
1/4 teaspoon ground cinnamon
2 1/4 cups milk
1/4 teaspoon pure vanilla extract
2 cinnamon sticks (optional)
Whipped cream (optional)

1. Microwave Directions: Mix the sugar, cocoa, salt and cinnamon in a microwavable bowl. Whisk in the chocolate milk. Microwave on high until thoroughly heated, about four minutes. Stir several times as the mixture heats. Add vanilla and stir. Pour into mugs, using the cinnamon sticks as stirrers. Top with dollop of whipped cream, if desired.
2. Stovetop Directions: Place the dry ingredients in a sauce pan and add the milk. Warm on stovetop until thoroughly heated. Remove from heat and add vanilla. Pour into mugs, using the cinnamon sticks as stirrers. Top with dollop of whipped cream, if desired.

Makes 2 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.