STREAMING NOW: Carnivorous

Minty Cocoa

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Better Homes And Gardens New Diabetic Cookbook. Exchanges 1 1/2 milk. Each serving is 1 cup. I plan to use sugar free peppermnint candies.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 cup unsweetened cocoa powder
  • 14 cup heat stable sugar substitute, equal to 1/4 cup sugar or 14 cup sugar
  • 10 striped round peppermint candies, finely crushed
  • 6 cups nonfat milk

Directions

  1. In a large saucepan stir together the cocoa powder, sugar substitute or sugar, crushed candies, and 3/4 cup of the milk. Cook and stir over medium heat until mixture just comes to boiling. Stir in the remaining milk; heat through. Do not boil. Remove from heat. If desired, beat with a rotary beater until frothy.
  2. Mocha Cooler: Prepare as above, except omit the peppermint candies; increase the heat stable sugar substitute to equal 1/3 cup sugar or increase the sugar to 1/3 cup. Add 2-3 teaspoons instant coffee crystals with the 3/4 cup milk. Cook and stir over medium heat until mixture just comes to boiling. Remove from heat; stir in the remaining milk. Serve immediately over ice. (Or, cover and chill. Stir before serving over ice).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: