Barcelona Hot Chocolate

Oxmoor House
The combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe. This version shows off the chocolate with a hint of orange and isn't as sweet as traditional American-style cocoa drinks.

Yield:

4 servings

Recipe from

Recipe Time

Hands-On: 12 Minutes
Total: 15 Minutes

Nutritional Information

Calories 177
Caloriesfromfat 27 %
Fat 5.4 g
Satfat 3.1 g
Monofat 1.7 g
Polyfat 0.1 g
Protein 4.4 g
Carbohydrate 32 g
Fiber 1.9 g
Cholesterol 3 mg
Iron 1.4 mg
Sodium 62 mg
Calcium 126 mg

Ingredients

2/3 cup boiling water
2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
1 1/3 cups 1% low-fat milk
1 cup brewed espresso or strong coffee
1/4 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1 2-inch piece orange rind strip
1/4 cup frozen fat-free whipped topping, thawed
Cocoa powder (optional)

Preparation

Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kathy Farrell-Kingsley,

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

December 2007