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Mexican-style Hot Chocolate

Author/Submitted by: Diabetic Cook Book, Better Homes & Gardens c. 1992, Elizabeth Rodier, Oct. 1993
Servings: 9
Categories: Chocolate / Diabetic / Mexican / Non-Alcoholic Beverages

2 3/4  cups  Nonfat dry milk powder
1/2  cup  Unsweetened cocoa powder
1/2  cup  Powdered sugar substitute, see notes
1  teaspoon  Ground cinnamon

1. 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.

2. 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.

*Not aspertame - loses sweetness when heated.

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