Mexican-style hot chocolate

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Recipe by: xanthus

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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