* Exported from MasterCook *

MEXICAN HOT CHOCOLATE(COCOA)

Recipe By :Carol Williams
Serving Size : 6 Preparation Time :0:00
Categories : 0-5G Low Carb Beverages-Choc Cocoa Coffee


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz bittersweet chocolate -- 30gr
or 3tbsp cocoa plus 1 tbsp of splenda
1/4 cup splenda
3/4 cup water
5 tsp instant coffee granules
1/2 tsp cinnamon
1/4 tsp nutmeg
1 dash salt
1 1/2 cups cream
2 1/2 cups water

-Heat all the ingredients excep tthe 1 cup cream and 1 cup water in saucepan over low heat.
-Stir constantly, until chocolate is melted and mixture is smooth.
-Heat to boiling; reduce heat.
-Simmer uncovered, stirring constantly, for 4 minutes.
-Stir in cream/water; heat just until hot.
-Beat with hand mixer until foamy.
-Top with whipped cream if desired.
-Serve immediately.

This recipe may be doubled if you wish.


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Per Serving (excluding unknown items): 175 Calories; 18g Fat (84.4% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Oct 2000
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0