Hot Cocoa

January/February 1998, The EatingWell Diabetes Cookbook (2005)

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Satisfy your chocolate craving with this quick low-carb hot cocoa.

Hot Cocoa

Makes: 8 servings, about 1/2 cup each

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  • 1/3 cup unsweetened cocoa
  • 4 cups low-fat milk, divided
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon Splenda


  1. Place cocoa in a medium saucepan. Gradually whisk in 1 cup milk until smooth. Add cinnamon sticks and bring to a boil, stirring, over medium heat. Whisk in the remaining 3 cups milk, vanilla and almond extracts. Heat, stirring occasionally, until hot. Add Splenda. Remove cinnamon sticks and serve.


Per serving: 57 calories; 3 g fat (2 g sat, 1 g mono); 15 mg cholesterol; 17 g carbohydrates; 10 g protein; 2 g fiber; 132 mg sodium; 48 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fat-free milk, 1/4 fat

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