Hot Cocoa Mix from Healthy Diabetic Recipes

Hot Cocoa Mix Recipe

Recipe Ingredients:

HOT COCOA MIX

3/4 cup Cocoa
1/2 tsp Salt
1 qt Instant dried milk
Dry sugar substitute equal
To 1 1/2 c sugar

MEXICAN COCOA

2 tbsp To 3 tb ground cinnamon

MOCHA HOT COCOA

1/3 cup Instant coffee

Recipe Instructions:

HOT COCOA MIX: Mix ingredients well and store in an airtight container in a
moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per
serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of cinnamon
when mixing the total ingredients. or place a scant 1/8 tsp in a cup of
cocoa. Mocha: Add 1/3 cup instant coffee when mixing the total ingredients;
or place 1/2 teaspoon instant coffe in a cup of the cocoa. MEXICAN COCOA:
Add 2-3 teaspoons ground cinnamon when mixing the total ingredients; or
place a scant 1/8 teaspoon of cinnamon in a cup, 2 tablespoon of the mix,
and 6 oz of boiling water. MOCHA: ADD 1/8 C instant coffee when mix th
total ingredients; or place 1/3 teaspoon instant coffee in a cup, 2
tablespoons of the mix; and 6 oz of boiling water. Nutritive values per
serving: Food Exchange per serving: 1/3 MILK EXCHANGE + 1/2 FAT EXCHANGE;
CAL: 49; CHO: 4 gm; PRO: 3 gm; FAT: 3 gm; LOW-SODIUM DIETS: Omit salt

Source: The New Diabetic Cookbook by Mabel Cavaiani; R. D. Brought to you
and yours via Nancy O'Brion and her Meal-Master

Servings: 32

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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