Mexican Hot Chocolate

½ cup water
⅓ cup cane sugar
⅓ cup unsweetened cocoa
3 cups 2% milk
½ teaspoon vanilla extract
extra ground cinnamon (optional topping sprinkle)

Combine first four ingredients in medium saucepan; cook over medium heat for 2 minutes or until cocoa dissolves, stirring constantly. Reduce heat and simmer 4 minutes, stirring occasionally. Stir in milk; simmer about 5 minutes or until thoroughly heated stirring frequently. Stir in vanilla. Sprinkle with cinnamon and serve immediately.

Serving size: 2 – 4 mugs depending on size

Recipe provided by: Rick Souders