Ingredients for Low Fat Mexican Hot Chocolate
- Dutch Processed Cocoa Powder
- Splenda Granular
- Ground Cinnamon
- Low Fat Milk
- Mini marshmallows (optional)
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How to Make Low Fat Mexican Hot Chocolate
- In a jar, combine 2 tablespoons unsweetened cocoa powder, 1 tablespoon Splenda (or other sugar substitute), and 1/2 teaspoon ground cinnamon. Seal the jar and shake well to combine the dry ingredients.
- Heat 2 cups of milk in a medium saucepan over low heat until steaming, stirring occasionally. Alternatively, use a milk frother or cappuccino machine to heat and froth the milk.
- To serve, add 2 tablespoons of the cocoa mixture to each of your mugs.
- Gradually pour a little warm milk into each mug and stir until the cocoa mixture is fully dissolved.
- Top each mug with a dollop of milk froth (if using a frother).
- Pour in the remaining warm milk and add mini marshmallows (optional).
- Enjoy your delicious and warming Low-Fat Mexican Hot Chocolate!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
51g
Fat
10g
Carbs
5g
