Mexican-style hot chocolate

Yield: 9 Servings

Ingredients:

2 3/4 c Nonfat dry milk powder
1/2 c Unsweetened cocoa powder
1/2 c Powdered sugar substitute*
1 ts Ground cinnamon

Instructions:

*Not aspertame - loses sweetness when heated. For cocoa mix in a storage container combine dry milk powder cocoa powder sugar substitute and cinnamon. Mix well. Cover and store in a cool dry place up to 8 weeks. For each serving place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup boiling water; stir to mix. Makes 9 servings each 8 oz. 1 serving 113 calories 8 g protein 14 g carbohydrate 4 g total fat 2 g saturated fat 4 mg cholesterol 120 mg sodium 413 mg potassium 1 milk exchange 1/2 fat Source: Diabetic Cook Book Better Homes & Gardens c. 1992 Shared but not tested by Elizabeth Rodier Oct. 1993 From: Elizabeth Rodier