(for hot chocolate) (8 Servings) In a heavy 1-quart saucepan, mix dry ingredients until lump-free. Stir in cold water and cook over medium heat, stirring often, until syrup comes to a full rolling boil. Remove from heat, stir in vanilla. Cool slightly, pour into glass pint jar with screw-top lid, cover and refrigerate up to 4 weeks. Makes 2 cups, enough for 8 large mugs of Hot Chocolate. TO MAKE HOT CHOCOLATE (one serving): Stir 1/4 cup TRULY CHOCOLATE SYRUP with 2/3 cup milk (skim or 1%) in a heavy saucepan and heat on stovetop; or combine in a large mug and microwave to just below boiling. Stir well and serve. Source: The Oregonian - FoodDay; recipe by Frances Price Page(s): FD8 Date Published: 2/3/98 Posted to EAT-LF Digest by Darby Stanfill
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 44.9mg||1 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 57.1g|
|Protein 0.5g||1 %|
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Calories per serving: 229
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