Mexican-style Hot Chocolate

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Beverages, Chocolate, Diabetic, Mexican	9	Servings

INGREDIENTS

2 3/4	c	Nonfat dry milk powder
1/2	c	Unsweetened cocoa powder
1/2	c	Powdered sugar substitute*
1	t	Ground cinnamon

INSTRUCTIONS

Not aspertame - loses sweetness when heated.  For cocoa mix, in a
storage container combine dry milk powder, cocoa  powder, sugar
substitute and cinnamon.  Mix well.  Cover and store in  a cool, dry
place up to 8 weeks.  For each serving, place 1/3 cup of the cocoa mix
in a mug.  Add 2/3  cup boiling water; stir to mix.  Makes 9 servings,
each 8 oz.  1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g
total  fat, 2 g saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg
potassium 1 milk exchange, 1/2 fat  Source:  Diabetic Cook Book, Better
Homes & Gardens c. 1992 Shared  but not tested by Elizabeth Rodier,
Oct. 1993  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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