Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------------HOT COCOA MIX-------------------------------
3/4 c Cocoa Dry sugar substitute equal
1/2 ts Salt To 1 1/2 c sugar
1 qt Instant dried milk

-------------------------------MEXICAN COCOA-------------------------------
2 tb To 3 tb ground cinnamon;

------------------------------MOCHA HOT COCOA------------------------------
1/3 c Instant coffee;

HOT COCOA MIX: Mix ingredients well and store in an airtight container in a
moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per
serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of cinnamon
when mixing the total ingredients. or place a scant 1/8 tsp in a cup of
cocoa. Mocha: Add 1/3 cup instant coffee when mixing the total ingredients;
or place 1/2 teaspoon instant coffe in a cup of the cocoa. MEXICAN COCOA:
Add 2-3 teaspoons ground cinnamon when mixing the total ingredients; or
place a scant 1/8 teaspoon of cinnamon in a cup, 2 tablespoon of the mix,
and 6 oz of boiling water. MOCHA: ADD 1/8 C instant coffee when mix th
total ingredients; or place 1/3 teaspoon instant coffee in a cup, 2
tablespoons of the mix; and 6 oz of boiling water. Nutritive values per
serving: Food Exchange per serving: 1/3 MILK EXCHANGE + 1/2 FAT EXCHANGE;
CAL: 49; CHO: 4 gm; PRO: 3 gm; FAT: 3 gm; LOW-SODIUM DIETS: Omit salt

Source: The New Diabetic Cookbook by Mabel Cavaiani; R. D. Brought to you
and yours via Nancy O'Brion and her Meal-Master

Browse by categories