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Top-ranked recipe named "Sugar-free Mexican-Style Hot Chocolate"
For Cocoa Mix,
In a storage container combine dry milk powder, creamer, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks. For each serving, place 2 heaping tablespoons (app 1/4 cup) of the cocoa mix in a mug. Add 2/3 cup boiling water; stir or whip 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.
The powdered egg white helps the mix to froth when you whip it.
Each (1/4 cup) serving contains an estimated:
Cals: 133, FatCals: 36, TotFat: 4g
SatFat: 3g, PolyFat: 1g, MonoFat: 0g
Chol: 2mg, Na: 148mg, K: 426mg
TotCarbs: 16g, Fiber: 2g, Sugars: 13g
NetCarbs: 14g, Protein: 10g
Don''t try this with a sweetener containing aspartame. They lose their sweetness when heated.
If you're adventureous try adding just a pinch of cayenne pepper to a cup of this. Not so much that it tastes "hot" but enough to give it a bit of a "kick". You'll be surprised at the change in flavor.
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lindaward1 1 year agoGreat flavor and I love making up a batch that will keep for 8 weeks
promfh 7 years ago[I made edits to this recipe.]
Cyrano 7 years agoGood drink for we who watch our sugar intake.
promfh 8 years agoIf you're adventureous try adding just a pinch of cayenne pepper to a cup of this. Not so much that it tastes 'hot' but enough to give it a bit of a 'kick'. You'll be surprised at the change in flavor. [I posted this recipe.]