Iced Mexican Chocolate
Yield: Makes 4 1/2 cups
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 187
- Calories from fat: 26%
- Protein: 4.6g
- Fat: 5.3g
- Saturated fat: 3.1g
- Carbohydrate: 33g
- Fiber: 1.4g
- Sodium: 70mg
- Cholesterol: 1.1mg
Ingredients
- 1 cup nonfat milk
- 1 1/2 ounces unsweetened chocolate (coarsely chopped)
- 2 tablespoons honey
- 1/2 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
- 1 pint vanilla nonfat frozen yogurt
Preparation
- In a blender, whirl 1 cup nonfat milk, 1 1/2 ounces unsweetened chocolate (coarsely chopped), 2 tablespoons honey, 1/2 teaspoon grated orange peel, and 1/2 teaspoon ground cinnamon until chocolate is finely ground. Add 1 pint vanilla nonfat frozen yogurt and 2 cups ice cubes; whirl until smoothly puréed (chocolate forms streaks). Pour into glasses.
- Nutritional analysis per cup.
Iced Mexican Chocolate Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic
- CONVENIENCE: Kid-Friendly, Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Chocolate, Dairy
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Blender
- PUBLICATION: Sunset
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