cmcole
04-28-2006, 09:38 AM
Hot Chocolate #1
1½ cup cream
½ cup water
2 Tbsp Dutch processed cocoa
¼ cup (equivalent sugar substitute) I used erythritol
a few drops of vanilla extract (less than a ¼ tsp)
If using aspartame, add in the last step. Do not cook it. Heat cream, water, and sweetener on medium-low heat to simmer point. Do not boil.
Place cocoa and ½ cup of the heated milk mixture in a blender and blend until smooth. Add the rest of the milk mixture and the vanilla extract to blender and blend again. You can also add cinnamon or other flavors to your cocoa at this point. (The blender method is the easy way. You could hand mix your cocoa and heated milk, but it's a pain in the butt. I'd rather wash the blender.)
The erythritol wasn't quite sweet enough by itself, so I added a splash to DaVinci vanilla syrup to this. I could have added more erythritol.
Per my ingredients, this made 2 cups with a net carb count of 8.6 each. This was dessert for us.
Brenda's Hot Cocoa
Recipe By: Craig Claiborne
1 tablespoon cocoa
4 packets Equal (or use sugar free syrups or Splenda)
¼ cup heavy cream
3/4 cup water
1 teaspoon vanilla
1 dash salt
Heat the water in a mug in microwave until hot (2 minutes on mine). Stir in cocoa and equal until well dissolved. Add cream, vanilla, and salt-stir and serve.
To make Almond Cocoa-add a tad of pure almond extract along with the vanilla-top with whipped cream. Good drinking!
Note: I use Splenda, too, and it seems to take less of that, so please be aware. Also, don't leave out the salt-is important to the taste. As for using half and half-it is not nearly as rich tasting as the cream-tried it and didn't like it, so had to switch back to heavy cream.
Per Serving: 217 Calories; 23g Fat (88.2% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 295mg Sodium.
NOTES: Barbara Pollack (expertfoods.com) notes: This is very close to my hot cocoa, except that I match the cocoa with an equal volume of ThickenThin not/Sugar, and then sweeten to taste. It feels much richer and requires less sweetener that way (each packet of sweetener gives you a gram of bioavailable carbs). When possible, I use a fillerless sweetener (liquid or tablets). In cold weather I enjoy this so much that I make it up as a dry mix. I sometimes even skip the cream -- it's very dark that way but it tastes good and has practically no
calories or carbs that way.
1½ cup cream
½ cup water
2 Tbsp Dutch processed cocoa
¼ cup (equivalent sugar substitute) I used erythritol
a few drops of vanilla extract (less than a ¼ tsp)
If using aspartame, add in the last step. Do not cook it. Heat cream, water, and sweetener on medium-low heat to simmer point. Do not boil.
Place cocoa and ½ cup of the heated milk mixture in a blender and blend until smooth. Add the rest of the milk mixture and the vanilla extract to blender and blend again. You can also add cinnamon or other flavors to your cocoa at this point. (The blender method is the easy way. You could hand mix your cocoa and heated milk, but it's a pain in the butt. I'd rather wash the blender.)
The erythritol wasn't quite sweet enough by itself, so I added a splash to DaVinci vanilla syrup to this. I could have added more erythritol.
Per my ingredients, this made 2 cups with a net carb count of 8.6 each. This was dessert for us.
Brenda's Hot Cocoa
Recipe By: Craig Claiborne
1 tablespoon cocoa
4 packets Equal (or use sugar free syrups or Splenda)
¼ cup heavy cream
3/4 cup water
1 teaspoon vanilla
1 dash salt
Heat the water in a mug in microwave until hot (2 minutes on mine). Stir in cocoa and equal until well dissolved. Add cream, vanilla, and salt-stir and serve.
To make Almond Cocoa-add a tad of pure almond extract along with the vanilla-top with whipped cream. Good drinking!
Note: I use Splenda, too, and it seems to take less of that, so please be aware. Also, don't leave out the salt-is important to the taste. As for using half and half-it is not nearly as rich tasting as the cream-tried it and didn't like it, so had to switch back to heavy cream.
Per Serving: 217 Calories; 23g Fat (88.2% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 295mg Sodium.
NOTES: Barbara Pollack (expertfoods.com) notes: This is very close to my hot cocoa, except that I match the cocoa with an equal volume of ThickenThin not/Sugar, and then sweeten to taste. It feels much richer and requires less sweetener that way (each packet of sweetener gives you a gram of bioavailable carbs). When possible, I use a fillerless sweetener (liquid or tablets). In cold weather I enjoy this so much that I make it up as a dry mix. I sometimes even skip the cream -- it's very dark that way but it tastes good and has practically no
calories or carbs that way.