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Hot Cocoa

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

Your rating: None Average: 4 (1 vote)

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


Hot Cocoa Recipe

Makes: 8 servings, about 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low carbohydrate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Nutrition

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


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Comfort foods
Kid-friendly
Type of Dish
Beverages, nonalcoholic
Desserts, chocolate
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Servings
8 or more
Meal/Course
Breakfast
Snack
Brunch
Dessert
Season
Fall
Winter
Holiday
Christmas
Halloween
Publication
The EatingWell Diabetes Cookbook (2005)
January/February 1998
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