Gingerbread Hot Cocoa

½ cup quality cocoa powder*
6 cups unsweetened almond milk
¼ cup honey
½ tsp. ground cinnamon
¼ tsp. ground ginger

Optional garnish
Reddi-wip® fat-free whipped cream**
3 pieces of candied ginger, cut into halves

Whisk the cocoa, almond milk, honey and spices together. In a medium saucepot, bring the flavored milk to a slow simmer, until small bubbles appear on the surface. Continue whisking.

Place hot cocoa in a blender and blend for 5-7 seconds. This will remove lumps and make cocoa frothy and light.

Divide cocoa into 6 coffee mugs, garnishing each with 2 tablespoons fat-free Reddi-wip and a small slice of candied ginger.

Nutritional information
Per serving: 148 calories, 3.5g fat, 2.5g protein, 31.2g carbohydrate, 3.6g dietary fiber, 0mg cholesterol, 155mg sodium, 299mg potassium, 223.1mg calcium.    

* Quality cocoa requires less sweetener.
**Nutritional information includes the optional garnish, using Reddi-wip fat-free whipped cream.