*  Exported from  MasterCook  *
 
                        Mexican-Style Hot Chocolate
 
 Recipe By     :
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Diabetic                         Beverages
                 Chocolate                        Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4  cups          Nonfat dry milk powder
      1/2  cup           Powdered sugar substitute*
      1/2  cup           Unsweetened cocoa powder
    1      teaspoon      Ground cinnamon
 
 *Not aspertame - loses sweetness when heated.
 
  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.
 
   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.
 
  1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g
 saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk
 exchange, 1/2 fat
  Source:  Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not
 tested by Elizabeth Rodier, Oct. 1993
 
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