Hot cocoa mix

32 servings

Ingredients

Quantity Ingredient
¾ cup Cocoa
½ teaspoon Salt
1 quart Instant dried milk
2 tablespoons To 3 tb ground cinnamon;
⅓ cup Instant coffee;
Dry sugar substitute equal
To 1 1/2 c sugar

Directions

HOT COCOA MIX

MEXICAN COCOA

MOCHA HOT COCOA

HOT COCOA MIX: Mix ingredients well and store in an airtight container in a moderately cool place. Use 2 tbsp mix plus 6 ounces boiling water per serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of cinnamon when mixing the total ingredients. or place a scant ⅛ tsp in a cup of cocoa. Mocha: Add ⅓ cup instant coffee when mixing the total ingredients; or place ½ teaspoon instant coffe in a cup of the cocoa. MEXICAN COCOA: Add 2-3 teaspoons ground cinnamon when mixing the total ingredients; or place a scant ⅛ teaspoon of cinnamon in a cup, 2 tablespoon of the mix, and 6 oz of boiling water. MOCHA: ADD ⅛ C instant coffee when mix th total ingredients; or place ⅓ teaspoon instant coffee in a cup, 2 tablespoons of the mix; and 6 oz of boiling water. Nutritive values per serving: Food Exchange per serving: ⅓ MILK EXCHANGE + ½ FAT EXCHANGE; CAL: 49; CHO: 4 gm; PRO: 3 gm; FAT: 3 gm; LOW-SODIUM DIETS: Omit salt

Source: The New Diabetic Cookbook by Mabel Cavaiani; R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master

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