Difference between revisions of "Mexican-style Hot Chocolate"
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* 1 tsp ground [[cinnamon]] | * 1 tsp ground [[cinnamon]] | ||
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# For [[cocoa]] mix, in a storage container combine dry [[milk]] powder, [[cocoa|cocoa powder]], [[sugar substitute]] and [[cinnamon]]. | # For [[cocoa]] mix, in a storage container combine dry [[milk]] powder, [[cocoa|cocoa powder]], [[sugar substitute]] and [[cinnamon]]. | ||
# Mix well. | # Mix well. | ||
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__NOTOC__ | __NOTOC__ | ||
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[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Hot chocolate and cocoa Recipes]] | [[Category:Hot chocolate and cocoa Recipes]] | ||
[[Category:Low-calorie Recipes]] | [[Category:Low-calorie Recipes]] | ||
[[Category:Powdered milk Recipes]] | [[Category:Powdered milk Recipes]] | ||
Latest revision as of 16:35, 15 July 2012
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
- 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 ⅓ cup of the cocoa mix in a mug.
- 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
