Ingredients for Mexican Hot Chocolate For Diabetics
- Unsweetened Chocolate
- Strong Coffee
- Ground Cinnamon
- Ground Allspice
- Skim Milk
- 1 teaspoon pure vanilla extract
- Splenda Sugar Substitute
- Fat Free Whipped Topping
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How to Make Mexican Hot Chocolate For Diabetics
- In a small, heavy-bottomed saucepan, combine 1 ounce (28g) unsweetened dark chocolate (70% cacao or higher) and 1/4 cup (60ml) strong brewed coffee. Heat over medium-low heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth and glossy (about 2 minutes).
- Stir in 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground allspice.
- Gradually whisk in 1 cup (240ml) unsweetened almond milk (or other milk alternative of your choice), stirring constantly to prevent scorching.
- Once the mixture is heated through and steaming (but not boiling), remove from heat and stir in 1 teaspoon pure vanilla extract.
- Pour into two mugs.
- Add Splenda or your preferred sugar substitute to taste. Start with 1-2 packets and adjust according to your preference.
- Top each mug with a dollop of sugar-free whipped topping (optional) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
24g
Carbs
5g