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Mexican-Spiced Hot Chocolate

Mexican-Spiced Hot Chocolate recipe
photo by:kraft
10 min
10 min
4 servings, 1 cup each
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What You Need

qt.  (4 cups) milk
pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, finely chopped
tsp.  ground cinnamon
cup  thawed COOL WHIP Whipped Topping

Make It

MIX milk, chocolate and cinnamon in saucepan; cook on medium heat until chocolate is completely melted and mixture just comes to boil, stirring constantly.

POUR evenly into 4 mugs or cups.

TOP each with 1 Tbsp. of the whipped topping. Serve each with 1 Chocolate-Dipped Cinnamon Stick (see Tip), if desired.

Kraft Kitchens Tips

Warm up with a cup of this Mexican-Spiced Hot Chocolate on occasion.
Chocolate-Dipped Cinnamon Sticks
Melt 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Baking Chocolate, 1-1/2 pkg. (4 oz. each)BAKER'S Premium White Baking Chocolate (6 oz.) or 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Baking Chocolate. Dip cinnamon sticks halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-lined baking sheet 30 min. or until chocolate is firm.
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