Wayne Boatwright wrote:
> It’s a cool morning in Mesa, so thought I would have one of my “guilt free”
> hot chocolates.
>
> 2 tablespoons measure-for-measure Splenda
> 2 tablespoons premium cocoa powder
> ½ cup skim milk
> ½ cup fat-free half-and-half
> 1 pinch of salt
> ½ teaspoon pure vanilla or brandy extract
> Redi-Whip or equivalent
>
> Combine dry ingredients in an 9-10 oz mug.
> Combine skim milk and half-and-half and heat to near boiling. (I nuke it.)
> Pour half the milk mixture over the cocoa mixture and whisk well to
> combine.
> Add extract and remaining milk mixture and whisk well to combine.
> Spritz a generous dollop of Redi-Whip on top.
>
> This recipe is sugar-free, relatively low in fat, and remarkably tasty.
>



Doesn't cocoa mix a lot better and become more flavorful with boiling
water? (then you'd probably have to add evaporated milk and a little cream)

Bob