Um, powdered hot chocolates aren’t that good.  Or maybe they SEEM good because you’ve only ever had them, but – compared to actual melted chocolate, combined with milk and sweetened – they’re sub-par. 

This is one of those things that is made relatively healthy very easily.  At the very least, putting your hot chocolate together yourself allows you to know exactly what's going into it and avoid things like "corn syrup solids".  If you’re a dairy-free sort of person, which is a good idea for too many reasons to list here, then use a non-dairy milk.  For sweetener, choose according to your taste and needs.  Diabetic?  Go with the stevia, which will have literally no influence on your blood sugar.  Giving this to children?  Agave nectar will not spike their blood sugar either, instead bringing it on a gentle ride up and then back down again.  Maple syrup and honey act like sugar in your body, except that they don’t rob it of vitamins while being metabolized, so use a small amount of it if you really love the taste.

And cinnamon actually has nutritional value, so throw it in there without any reservations.  It actually helps control your blood sugar, if you do end up choosing a sweetener comprised of simple sugars, like the maple syrup.       

Prep Time:  3 Minutes
Cooking Time:  10 Minutes 
Yield:  About 3 Cups
Ingredients:
2-1/2 oz. Unsweetened Chocolate, chopped into small pieces
¼ Cup Agave Nectar, Maple Syrup or Honey (or a few drops of liquid stevia, to taste)
2-1/2 Cups Milk, dairy or non-dairy, unsweetened
¼ Tsp Ground Cinnamon
 
Directions:
In a small saucepan, combine chocolate pieces, sweetener, and milk.   Heat over medium-low flame, whisking occasionally, until all chocolate has melted and mixture is smooth.  Whisk in the cinnamon.  Serve…with marshmallows if you’re feeling bad.