Mexican-style Hot Chocolate Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
2 3/4 cup: Nonfat dry milk powder,
1/2 cup: Unsweetened cocoa powder,
1/2 cup: Powdered sugar substitute*,
1 tsp: Ground cinnamon,
Directions:
*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
Source from luhu.jp
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
Source from luhu.jp