Mexican Hot Chocolate
1 cup Heavy Cream
1 cup Water
5 tsp Cocoa Powder (Unsweetened)
1/2 tsp Vanilla Extract
1/2 tsp Pure Almond Extract
1 tsp Sucralose Based Sweetener (Sugar Substitute)
1 tsp Cinnamon or cinnamon stick
Combine cream, water, cocoa powder, extracts, sugar substitute to taste, and preferably a cinnamon stick (or 1 tsp ground cinnamon) in a small saucepan. Heat over medium flame until scalded but not boiling; stir with a whisk.
Turn off heat; cover and let steep 2 minutes. Stir well, and serve with a cinnamon stick in each coffee mug.