Mexican-Style Hot Chocolate
Yield: 9 servings
2 3/4 c Nonfat dry milk powder 1/2 c Powdered sugar substitute*
1/2 c Unsweetened cocoa powder 1 ts Ground cinnamon
*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
442 3/4 c Nonfat dry milk powder 1/2 c Powdered sugar substitute*
1/2 c Unsweetened cocoa powder 1 ts Ground cinnamon
*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
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