Mexican-style Hot Chocolate
Author/Submitted by: Diabetic Cook Book, Better Homes & Gardens c. 1992,
Elizabeth Rodier, Oct. 1993
Nonfat dry milk powder
Unsweetened cocoa powder
Powdered sugar substitute,
For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup boiling water; stir to mix. Makes 9 servings, each 8 oz.
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.
*Not aspertame - loses sweetness when heated.