Recipe Image

Peppermint Hot Cocoa Mix

  • 5 m
  • 10 m
Diabetic Living Magazine
“Put together this tasty Peppermint Hot Cocoa mix in a festive jar for a stocking stuffer or fun holiday gift.”


    • 3 cups nonfat dry milk powder
    • ½ cup unsweetened cocoa powder
    • ¾ cup sugar or sugar substitute equivalent to ¾ cup sugar (see Tip)
    • ½ cup crushed peppermint candies (3 ounces)


  • 1 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.
  • 2 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 ¾ cup sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 113 calories, 17 g carbohydrate. Exchanges : ½ Other Carb. Carb Choice: 1
  • Variation: Mocha Hot Cocoa Mix: Prepare as above, except omit the peppermint candies and add ¼ 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, ½ other carb. Carb Choice: 1. Nutrition Facts Per Serving with Substitute: Same as below, except 99 calories, 14 g carbohydrate. Exchanges: 0 other carb.
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