Hot spiced chocolate

Yield: 4 servings

Measure Ingredient
\N \N Stephen Ceideburg
3 cups 2-percent low-fat chocolate milk
1½ cup Skim milk
4 \N Three inch sticks cinnamon *
1 dash Of ground nutmeg
1 dash Of ground cloves
1½ teaspoon Vanilla
36 \N Miniature marshmallows
1 \N Ground cinnamon, optional

* plus 6 additional sticks for optional garnish Combine chocolate milk, skim milk; cinnamon, nutmeg and cloves in a large saucepan; stir with a wire whisk. Cook over low heat until thoroughly heated (do not boil). Remove and discard cinnamon sticks; stir in vanilla. Pour into individual mugs and top each with 6 marshmallows. If desired, sprinkle with ground cinnamon and garnish with cinnamon sticks.

From "Cooking Light 1992".

Per ¾-cup serving: 120 calories (21 percent from protein, 59 percent from carbohydrate, 20 percent from fat), 6 grams protein, 18 grams carbohydrate, 3 grams fat, 10 milligrams cholesterol, 107 milligrams sodium.

Exchanges: 1½ milk, ½ fat. Makes 4 ½ cups

From the Portland Oregonian's FOODday, 12/22/93.

Posted by Stephen Ceideburg

Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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