New Mexican Hot Chocolate

Photography: Karry Hosford

"This is a wonderful treat on a cold winter morning and can be soothing at night in front of a warm fireplace." -TM

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 23%
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.8g
  • Carbohydrate: 19.9g
  • Fiber: 1.2g
  • Cholesterol: 10mg
  • Iron: 0.6mg
  • Sodium: 137mg
  • Calcium: 132mg

Ingredients

  • 1/2 cup water
  • 1/3 cup honey
  • 5 tablespoons unsweetened cocoa
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 cups 2% reduced-fat milk
  • 1 teaspoon vanilla extract

Preparation

  1. Combine first 6 ingredients in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring constantly. Gradually add milk and extract, stirring constantly with a whisk. Heat to 180° or until tiny bubbles form around edge, stirring with a whisk (do not boil).
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