Name: Mexican Hot Chocolate
Yield: 8 servings (serving size: 3/4 cup chocolate and 2 tablespoons marshmallows)
Ingredients: 6 cups 1% low-fat milk, divided; ¼ cup unsweetened cocoa; ½ cup chopped semisweet chocolate; 6 tablespoons brown sugar; ¼ teaspoon ground nutmeg; 2 cinnamon sticks, broken in half; 1 vanilla bean, split lengthwise; 1 cup miniature marshmallows; Ground red pepper (optional); Additional cinnamon sticks (optional)

Combine 1 cup milk and cocoa in a small bowl; stir well with a whisk. Combine remaining 5 cups milk, chocolate, sugar, nutmeg, and 2 cinnamon sticks in a large, heavy saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk. Add cocoa mixture to pan. Cook 25 minutes or until thoroughly heated and chocolate is melted, stirring frequently. Strain mixture through a fine sieve into a bowl; discard solids. Serve with marshmallows. Garnish with ground red pepper and cinnamon sticks, if desired.

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Mexican Hot Chocolate

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