Mexican-style Hot Chocolate

Combine the non-fat dry milk powder, unsweetened cocoa powder, powdered sugar substitute, and ground cinnamon in a large bowl.

Whisk the dry ingredients together until evenly distributed and no cocoa lumps remain.

Divide the mixture evenly among four mugs, using approximately ¾ cup per serving.

Heat 1 cup of water per mug in a kettle or saucepan until it reaches a gentle boil.

Pour the hot water into each mug slowly while stirring continuously to dissolve the powder and create a smooth consistency.

Stir each mug thoroughly for 30 seconds to ensure the cinnamon and cocoa are fully incorporated.

Serve immediately while hot, adjusting water-to-powder ratio to taste preference for desired thickness.