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Title: Hot Spiced Chocolate
Categories: Diabetic Beverages Chocolate Lowfat
Yield: 4 Servings
| 3 | c | 2% low-fat chocolate milk; |
| 1 1/2 | c | Skim milk; |
| 4 | Three inch sticks cinnamon;* | |
| 1 | ds | Of ground nutmeg; |
| 1 | ds | Of ground cloves; |
| 1 1/2 | ts | Vanilla; |
| 36 | Miniature marshmallows; | |
| 1 | Ground cinnamon, optional; |
* plus 6 additional sticks for optional garnish
Combine chocolate milk, skim milk; cinnamon, nutmeg and cloves in a large saucepan; stir with a wire whisk. Cook over low heat until thoroughly heated (do not boil). Remove and discard cinnamon sticks; stir in vanilla. Pour into individual mugs and top each with 6 marshmallows. If desired, sprinkle with ground cinnamon and garnish with cinnamon sticks.
From "Cooking Light 1992".
Per 3/4-cup serving: 120 calories (21 percent from protein, 59 percent from carbohydrate, 20 percent from fat), 6 grams protein, 18 grams carbohydrate, 3 grams fat, 10 milligrams cholesterol, 107 milligrams sodium.
Exchanges: 1 1/2 milk, 1/2 fat.
Makes 4 1/2 cups
From the Portland Oregonian's FOODday, 12/22/93.
Posted by Stephen Ceideburg
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