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| recipe title: |
Mexican-Style Hot Chocolate |
| category: |
Beverages |
| keywords: |
Low cal, Diabetic, Ethnic, Mexican |
| servings: |
9 servings |
| ingredients: |
2 3/4 c Nonfat dry milk powder
1/2 c Unsweetened cocoa powder
1/2 c Powdered sugar substitute*
1 ts Ground cinnamon
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| directions: |
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*Not aspertame - loses sweetness when heated.
For cocoa mix, in a storage container combine dry milk powder, cocoa
powder, sugar substitute and cinnamon. Mix well. Cover and store in
a cool, dry place up to 8 weeks.
For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3
cup boiling water; stir to mix. Makes 9 servings, each 8 oz.
1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total
fat, 2 g saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg
potassium 1 milk exchange, 1/2 fat
Source: Diabetic Cook Book, Better Homes + Gardens c. 1992
Shared but not tested by Elizabeth Rodier, Oct. 1993
From: Elizabeth Rodier
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