Mexican Hot Chocolate for Diabetics
photo by I'mPat
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2
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
- In a small heavy saucepan, add the chocolate and coffee and heat until the chocolate melts and the mixture is smooth, about 2 minutes.
- Add the cinnamon and allspice.
- Slowly add the milk, stirring with a wooden spoon.
- When the mixture is hot, mix in the vanilla. Pour into 2 mugs.
- Add Splenda to taste, to sweeten.
- Top with a dollop of whipped topping and serve.
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Reviews
-
I made this to enjoy last evening. While it was good, it didn't knock my socks off. I added the amount of spices the recipe listed, but found the flavour wasn't "intense" enough for my tastebuds. Next time, I will increase the amounts. I topped mine with ultra low-fat whipped topping & a dash of cinnamon & cocoa. Made for Comfort Cafe-Jan'10.
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We just LOVED this!! I made this after dinner last night, and it was so creamy and delicious. DD even had to have her own little cup. Will definitely be making this again, tasted so wonderful, and agreeable with my diabetic issues. Thanks for the recipe! :) Made for Sherrybeth's Football Pool 2008, Week #13 win.
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I loved the spices, coffee and the chocolate. I skipped the topping. There was something (I think it was the allspice) that resisted blending well into the coffee base. This left a grit in the bottom portion of the mug that I wasn't in love with. I believe that I'll try this again without the allspice and see if that was it. It's certainly worth another try. It's yummy and legal! Thanks for posting Sherrybeth.
RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana