New Mexican Hot Chocolate from Cooking Light

1/2 cup water
1/3 cup honey
5 Tbs. unsweetened Cocoa
1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/4 t. salt
4 cups 2% reduced-fat milk
1 t. vanilla extract

Combine first 6 ingredients in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring constantly. Gradually add milk and extract, stirring constantly with a whisk. Heat to 180 or until tiny bubbles form around edge, stirring with a whisk. (do not boil)
yield: 8 servings (serving size: about 2/3 cup)