Since it's cold out in many parts of the U.S. here's a winter warmer for you
to try.

-= Exported from BigOven =-

Sugar-free Mexican-Style Hot Chocolate

Warm, Spicy and Sweet. This is very relaxing when you're cold and tired.

Recipe By: Pete Romfh
Serving Size: 9
Cuisine: Mexican
Main Ingredient: Chocolate
Categories: Low Sugar, Diabetic, Vegetarian, Low Fat, Winter, Simple - Easy

-= Ingredients =-
2 3/4 cups Nonfat dry milk powder
1/2 cup Unsweetened cocoa powder
1/2 cup Splenda ; - See note *
2 teaspoons Ground cinnamon ; - or to taste
1/4 teaspoon Cayenne pepper ; - Optional

-= Instructions =-
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.
Decorate the cup with a cinnamon stick.

Try it with the cayenne pepper. It's not enough to make it "hot" but it adds
interesting undertones to the flavor.

Makes 9 servings, each 8 oz. Containing:
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

* Note:
Don''t try this with a sweetener containing aspartame. They lose their
sweetness when heated.


** Recipe & photo available at: http://www.bigoven.com/recipe160147 **


If it doesn't bump your BG levels, a small splash of dark rum in this is a
nice touch.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

This looks yummy! And right on time--we're having our second major
storm of the season--the sleet just started falling and it's only 24
degrees out, so it will likely turn to snow and be so slick we have to
stay in for a couple of days.

pc

> Sugar-free Mexican-Style Hot Chocolate
>
>Warm, Spicy and Sweet. This is very relaxing when you're cold and tired.
>
>
>-= Ingredients =-
>2 3/4 cups Nonfat dry milk powder
>1/2 cup Unsweetened cocoa powder
>1/2 cup Splenda ; - See note *
>2 teaspoons Ground cinnamon ; - or to taste
>1/4 teaspoon Cayenne pepper ; - Optional
>
>-= Instructions =-
>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.
>Decorate the cup with a cinnamon stick.
>
>Try it with the cayenne pepper. It's not enough to make it "hot" but it adds
>interesting undertones to the flavor.
>
>Makes 9 servings, each 8 oz. Containing:
>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
>
>* Note:
>Don''t try this with a sweetener containing aspartame. They lose their
>sweetness when heated.
>
>
>** Recipe & photo available at: http://www.bigoven.com/recipe160147 **
>
>
>If it doesn't bump your BG levels, a small splash of dark rum in this is a
>nice touch.
>
>