Title: Mexican-Style Hot Chocolate
Categories: Diabetic, Beverages, Chocolate, Mexican
Yield: 9 Servings

2 3/4 c Nonfat dry milk powder
1/2 c Unsweetened cocoa powder
1/2 c Powdered sugar substitute*
1 ts Ground cinnamon

*Not aspertame - loses sweetness when heated.

For cocoa mix, in a storage container combine dry milk powder, cocoa
powder, sugar substitute and cinnamon. Mix well. Cover and store in
a cool, dry place up to 8 weeks.

For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3
cup boiling water; stir to mix. Makes 9 servings, each 8 oz.

1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total
fat, 2 g saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg
potassium 1 milk exchange, 1/2 fat

Source: Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared
but not tested by Elizabeth Rodier, Oct. 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip