Put together this tasty Peppermint Hot Cocoa mix in a festive jar for a stocking stuffer or fun holiday gift.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

5 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together milk powder, cocoa powder, and sugar. Divide among five decorative containers. Top with crushed candies. Seal and label containers. Store at room temperature for up to 3 months.

  • To serve, shake contents of the container. For each serving, place 3 tablespoons of the mix in a 10-ounce mug and add 1 cup boiling water; stir until mix is well incorporated (crushed candies will dissolve in about 2 minutes as the mixture stands).


Tip: If using sugar substitute, choose from Splenda(R) Granular bulk or packets. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 113 calories, 17 g carbohydrate. Exchanges : 1/2 Other Carb. Carb Choice: 1

Variation: Mocha Hot Cocoa Mix: Prepare as above, except omit the peppermint candies and add 1/4 cup instant coffee crystals or instant espresso coffee powder. Nutrition Facts Per Serving: 125 calories, 1 g total fat (0 g saturated fat), 4 mg cholesterol, 98 mg sodium, 20 g carbohydrate, 0 g fiber, 8 g protein. Daily Values: 8% vit. A, 2% vit. C, 30% calcium, 5% iron. Exchanges: 1 milk, 1/2 other carb. Carb Choice: 1. Nutrition Facts Per Serving with Substitute: Same as below, except 99 calories, 14 g carbohydrate. Exchanges: 0 other carb.

Nutrition Facts

139 calories; protein 8.1g 16% DV; carbohydrates 24.1g 8% DV; exchange other carbs 1.5; dietary fiberg; sugars 19.7g; fat 1g 2% DV; saturated fat 0.1g 1% DV; cholesterol 3.6mg 1% DV; vitamin a iu 396.2IU 8% DV; vitamin c 1.2mg 2% DV; folate 9.1mcg 2% DV; calcium 299.7mg 30% DV; iron 0.9mg 5% DV; magnesium 20mg 7% DV; potassium 326.3mg 9% DV; sodium 99mg 4% DV.