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.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
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Countdown till U.S. Thanksgiving Day
1wks 4dys 15hrs 21mins
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Death is God's way of dropping carrier.
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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

On Sat 15 Nov 2008 10:07:58a, zxcvbob told us...

> 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
>

I have no mixing problem with milk, and I don't notice any lack of flavor.
Most hot chocolate recipes call for milk or milk and cream. I suppose you
could mix the cocoa with a modicum of boiling water if you prefer, but I
wouldn't bother. I'm happy with this.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 13hrs 44mins
************************************************** **********************
If in danger or in doubt, run in circles, scream & shout.
************************************************** **********************

On Sat, 15 Nov 2008 11:07:58 -0600, zxcvbob wrote:

> Wayne Boatwright wrote:
>> Its a cool morning in Mesa, so thought I would have one of my €œguilt
>> 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)

I find cocoa dissolves equally well in either hot water or milk.

For the best hot chocolate...add a tiny pinch of cayenne pepper. YUM!

Wayne--
Sounds great!
But...one thing I need explained...what IS "Fat free half and half"?

I mean...if half and half is half whole milk AND half
cream....then...well, WHERE does the fat GO? I dont get it. Once the
fat is removed from either the milk OR the cream....doesnt that leave
skim milk?

What do they put IN there, to make up the removal of the fat?

Lass

In article >,
(Lass Chance_2) wrote:

> Wayne--
> Sounds great!
> But...one thing I need explained...what IS "Fat free half and half"?
>
> I mean...if half and half is half whole milk AND half
> cream....then...well, WHERE does the fat GO? I dont get it. Once the
> fat is removed from either the milk OR the cream....doesnt that leave
> skim milk?
>
> What do they put IN there, to make up the removal of the fat?

You don't want to know.

I promise you.

You don't want to know.

--
Dan Abel
Petaluma, California USA

On Sat 15 Nov 2008 10:02:35a, Lass Chance_2 told us...

> Wayne--
> Sounds great!
> But...one thing I need explained...what IS "Fat free half and half"?
>
> I mean...if half and half is half whole milk AND half
> cream....then...well, WHERE does the fat GO? I dont get it. Once the
> fat is removed from either the milk OR the cream....doesnt that leave
> skim milk?
>
> What do they put IN there, to make up the removal of the fat?
>
> Lass

Not nearly as many horrible or distasteful ingredients as one might
imagine. The brand I buy is Lucerne, but it is comparable to the Land O
Lakes version at considerably less cost. The ingredients are comparable,
as well.

Here is a copy of the carton’s sidepanel with nutrition facts and
ingredients:

http://tinypic.com/view.php?pic=qqpw5w&s=4


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 3hrs 11mins
************************************************** **********************
Cats must teach the parrot to meow in a loud and raucous manner.
************************************************** **********************

On Sat, 15 Nov 2008 12:02:35 -0500, (Lass
Chance_2) wrote:

>Wayne--
>Sounds great!
>But...one thing I need explained...what IS "Fat free half and half"?
>
>I mean...if half and half is half whole milk AND half
>cream....then...well, WHERE does the fat GO? I dont get it. Once the
>fat is removed from either the milk OR the cream....doesnt that leave
>skim milk?
>
>What do they put IN there, to make up the removal of the fat?
>
>Lass

Land O'Lakes uses skim milk with karageenan gum as an emulsifier. I
find it has a mouth-feel like real half-and-half.

It makes for a very nice shrimp bisque.

- Mark

On Sun 16 Nov 2008 08:07:56a, Mark A.Meggs told us...

> On Sat, 15 Nov 2008 12:02:35 -0500, (Lass
> Chance_2) wrote:
>
>>Wayne--
>>Sounds great!
>>But...one thing I need explained...what IS "Fat free half and half"?
>>
>>I mean...if half and half is half whole milk AND half
>>cream....then...well, WHERE does the fat GO? I dont get it. Once the
>>fat is removed from either the milk OR the cream....doesnt that leave
>>skim milk?
>>
>>What do they put IN there, to make up the removal of the fat?
>>
>>Lass
>
> Land O'Lakes uses skim milk with karageenan gum as an emulsifier. I
> find it has a mouth-feel like real half-and-half.
>
> It makes for a very nice shrimp bisque.
>
> - Mark

As does Lucerne, the brand we buy. IIRC, the ingredient list is comparable
in both brands. Lucerne is the house brand of Safeway. Kroger was also
making one which was also comparable, but I haven’t seen it around it quite
a while.

I posted this before, but here is the sidecarton labeling from the Lucerne:

http://tinypic.com/view.php?pic=qqpw5w&s=4

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 14hrs 41mins
************************************************** **********************
I tried sniffing Coke once, but the ice cubes got stuck in my nose.
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