Mexican-style Hot Chocolate

Description

Makes 9 servings, each 8 oz.

Ingredients

• 2¾ cups non-fat dry milk powder
• ½ cup unsweetened cocoa powder
• ½ cup powdered sugar substitute — not aspartame, it loses sweetness when heated
• 1 tsp ground cinnamon

Procedures

1. For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute and cinnamon.
2. Mix well.
3. Cover and store in a cool, dry place up to 8 weeks.
4. For each serving, place ⅓ cup of the cocoa mix in a mug.
5. Add ⅔ cup boiling water; stir to mix.

Nutritional information

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, ½ fat