Appetizers and Beverages

Mexican Hot Chocolate

(four 1-cup servings)

2 tablespoons unsweetened cocoa powder
1 teaspoon Sweet 'N Low® granulated sugar substitute
½ teaspoon ground cinnamon
1 quart skim milk
¼ teaspoon vanilla extract

In small bowl, stir together cocoa, Sweet 'N Low and cinnamon; set aside. In large saucepan over low heat, heat milk and vanilla just until mixture begins to steam. Do not let it come to a boil. With wire whisk or rotary beater, stir in cocoa mixture and beat until smooth. Over low heat, cook, stirring, until mixture comes to a boil. Serve hot in coffee mugs.

Nutrients Per Serving (1/2 cup):

Calories 95, Carbohydrate 14 grams, Protein 9 grams, Fat 1 gram, Cholesterol 4 milligrams, Sodium 129 milligrams.

Dietary Exchanges:

1 Milk