Mexican Marshmallow Mocha

recipe
We added marshmallow creme to make this exotic mocha drink especially rich. For an even lighter version, substitute a calorie-free sweetener, such as Splenda, in place of regular granulated sugar.

Yield:

3 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 7 Minutes
Other: 30 Minutes

Nutritional Information

Calories 170
Fat 2.7 g
Satfat 1.7 g
Protein 6.9 g
Carbohydrate 44.6 g
Cholesterol 7 mg
Iron 1.1 mg
Sodium 97 mg
Caloriesfromfat 14 %
Fiber 2.4 g
Calcium 211 mg

Ingredients

2 cups 1% low-fat milk
1 (3-inch) cinnamon stick
1/4 cup unsweetened cocoa
3 tablespoons sugar
2 1/2 teaspoons instant coffee granules
1/2 cup marshmallow creme
1/2 teaspoon vanilla extract

Preparation

Combine milk and cinnamon stick in a medium saucepan over medium heat; bring to a simmer (do not boil). Remove from heat, and cool to room temperature. Discard cinnamon stick.

Combine cocoa, sugar, and coffee granules in a small bowl; stir well. Add cocoa mixture to milk mixture in pan, stirring with a whisk until smooth. Stir in marshmallow creme. Cook mixture over medium heat 3 minutes or until thoroughly heated, stirring constantly with a whisk. Reduce heat to low, and simmer 1 minute, stirring vigorously with a whisk to froth mixture. Remove from heat; stir in vanilla. Pour into mugs.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008