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Title: Mexican-Style Hot Chocolate #3
Categories: Diabetic Beverages Chocolate Mexican
Yield: 9 Servings

2 3/4cNonfat dry milk powder
1/2cUnsweetened cocoa powder
1/2cPowdered sugar substitute*
1tsGround 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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