1/4 c. each granulated sugar & unsweetened cocoa
1 1/8 tsp. ground cinnamon, divided
1/8 tsp. ground nutmeg
2 c. skim milk
1 c. strong coffee
1/2 c. thawed frozen dairy whipped topping

In 1 1/2 quart saucepan, combine sugar, cocoa, 1 teaspoon cinnamon and the nutmeg; add milk and coffee and cook over medium heat, stirring frequently, until cocoa and sugar are dissolved and mixture is heated through, 4 to 5 minutes (do not boil). Divide into 4 mugs. Spoon 1/4 of the whipped topping onto each serving of cocoa or fit a pastry bag with a star tip. Fill bag with topping and pipe topping onto cocoa. Sprinkle each serving with 1/4 of the remaining cinnamon and serve immediately.

Makes 4 servings.

Each serving provides: 1/2 milk exchange, 100 optional calories.

Per Serving: 132 calories, 5 g protein, 3 g fat, 24 g carbohydrate, 166 mg calcium, 75 mg sodium, 2 mg cholesterol.

Variation: Brazilian Cocoa (Week 1) - Omit whipped topping. Decrease optional calories to 75.