Try this Hot Spiced Chocolate recipe, or contribute your own. "Diabetic" and "Beverages" are two tags used to describe Hot Spiced Chocolate.
* plus 6 additional sticks for optional garnish Combine chocolate milk, skim milk; cinnamon, nutmeg and cloves in a large saucepan; stir with a wire whisk. Cook over low heat until thoroughly heated (do not boil). Remove and discard cinnamon sticks; stir in vanilla. Pour into individual mugs and top each with 6 marshmallows. If desired, sprinkle with ground cinnamon and garnish with cinnamon sticks. From "Cooking Light 1992". Per 3/4-cup serving: 120 calories (21 percent from protein, 59 percent from carbohydrate, 20 percent from fat), 6 grams protein, 18 grams carbohydrate, 3 grams fat, 10 milligrams cholesterol, 107 milligrams sodium. Exchanges: 1 1/2 milk, 1/2 fat. Makes 4 1/2 cups From the Portland Oregonians FOODday, 12/22/93. Posted by Stephen Ceideburg
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