From EatingWell: January/February 1999
While regular hot cocoa is lovely and warming, sometimes something a bit more spirited is in order. Some other tasty additions to hot chocolate: bourbon, creme de menthe, Galliano, creme de cassis, Chambord.
- 1 tablespoon brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon Kahlua, or cognac
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3/4 cup 1% milk
- Place brown sugar, cocoa powder, Kahlua (or cognac), vanilla extract and cinnamon in a blender. Heat milk in a saucepan until steaming. Add the hot milk to the blender and blend until frothy.
Per serving: 197 calories; 3 g fat (2 g sat, 1 g mono); 11 mg cholesterol; 32 g carbohydrates; 8 g protein; 2 g fiber; 100 mg sodium; 89 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 other carbohydrate, 1 low-fat milk
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- Type of Dish
- Beverages, alcoholic
- Ease of Preparation
- Total Time
- 15 minutes or less
- January/February 1999