Mexican Style Cocoa

Mexican Style Cocoa

Mmmmm, warming hot cocoa with a hint of cinnamon - great for a cold day!

Rating:

4 stars 4 stars 4 stars 4 stars (4 ratings made) Rate
Serves: 3 person(s) Change

Preparation Time: 10 mins
Cooking Time: 4 mins

Yield: 3 x 3/4 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 1 Tbsp sugar *
  • 2 Tbsp cocoa powder
  • 1 pinch of salt
  • 1/4 tsp ground cinnamon
  • 2 1/4 cup fat-free chocolate milk *
  • 1/4 tsp pure vanilla extract
  • 3 cinnamon sticks, optional
  • 6 Tbsp fat-free whipped cream, optional

Directions: Standard directions Microwave directions

In a saucepan, mix the sugar, cocoa, salt, and ground cinnamon. Whisk in the chocolate milk.

Stirring regularly so as not to scald, warm cocoa mixture on stove top until thoroughly heated. Remove from heat and add vanilla; stir.

Pour into mugs, using the cinnamon sticks as stirrers. Top with a dollop of whipped cream, if desired.

Mix the sugar, cocoa, salt, and ground cinnamon in a microwavable bowl. Whisk in the chocolate milk.

Microwave on HIGH until thoroughly heated, about four minutes. Stir several times as the mixture heats. Add vanilla and stir.

Pour into mugs, using the cinnamon sticks as stirrers. Top with a dollop of whipped cream, if desired.

Variations:

* For lower-sugar hot cocoa, use sugar-free cocoa powder, replace the fat-free chocolate milk and sugar with an equal amount of no added sugar, fat-free chocolate milk and sugar substitute.

* For dairy-free hot cocoa, use dairy-free cocoa powder, replace the chocolate milk with an equal amount of chocolate soy, rice or almond milk, and omit the whipped cream, or use a non-dairy whipped topping such as Cashew Cream (see recipe link below).

Serving suggestions are not included in the nutritional analysis.

Thanks to Wisconsin Milk and Marketing Board - www.eatwisconsincheese.com/