Mexican Hot Chocolate for Diabetics |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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From a flyer received at my doctor's office. I tried this the other day and was pleasantly surprised at how good it was. Ingredients:
1 ounce unsweetened chocolate |
1/4 cup strong coffee |
1/2 teaspoon ground cinnamon |
1 dash ground allspice |
1 1/2 cups skim milk |
3/4 teaspoon vanilla |
2 -3 teaspoons splenda sugar substitute |
fat-free whipped topping |
Directions:
1. In a small heavy saucepan, add the chocolate and coffee and heat until the chocolate melts and the mixture is smooth, about 2 minutes.
2. Add the cinnamon and allspice.
3. Slowly add the milk, stirring with a wooden spoon.
4. When the mixture is hot, mix in the vanilla. Pour into 2 mugs.
5. Add Splenda to taste, to sweeten.
6. Top with a dollop of whipped topping and serve.
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