Hot Spiced Chocolate

05.11.2008 | Author: Cook | Posted in Diabetic
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Hot Spiced Chocolate


Servings: 4
Ingredients: 

  • 3 c  2% low-fat chocolate milk;          1 ds Of ground cloves;
    • 

  • 1 1/2 c  Skim milk;                      1 1/2 ts Vanilla;
    • 

  • 4    Three inch sticks cinnamon;*       36    Miniature marshmallows;
    • 

  • 1 ds Of ground nutmeg;                   1    Ground cinnamon, optional;
    •

* plus 6 additional sticks for optional garnish

Combine chocolate milk, skim milk; cinnamon, nutmeg and cloves in a large
saucepan; stir with a wire whisk. Cook over low heat until thoroughly
heated (do not boil). Remove and discard cinnamon sticks; stir in vanilla.
Pour into individual mugs and top each with 6 marshmallows. If desired,
sprinkle with ground cinnamon and garnish with cinnamon sticks.

From ‘Cooking Light 1992′.

Per 3/4-cup serving: 120 calories (21 percent from protein, 59 percent from
carbohydrate, 20 percent from fat), 6 grams protein, 18 grams carbohydrate,
3 grams fat, 10 milligrams cholesterol, 107 milligrams sodium.

Exchanges: 1 1/2 milk, 1/2 fat.

Makes 4 1/2 cups

From the Portland Oregonian’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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