| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1/4 |
ts |
Ground cinnamon |
| 1 1/3 |
c |
Cold water |
| 1 |
tb |
Vanilla |
| 5 1/3 |
c |
1% lowfat milk; or skim milk |
INSTRUCTIONS
TO MAKE HOT CHOCOLATE
(for hot chocolate) (8 Servings)
In a heavy 1-quart saucepan, mix dry ingredients until lump-free. Stir in
cold water and cook over medium heat, stirring often, until syrup comes to
a full rolling boil. Remove from heat, stir in vanilla. Cool slightly, pour
into glass pint jar with screw-top lid, cover and refrigerate up to 4
weeks. Makes 2 cups, enough for 8 large mugs of Hot Chocolate.
TO MAKE HOT CHOCOLATE (one serving):
Stir 1/4 cup TRULY CHOCOLATE SYRUP with 2/3 cup milk (skim or 1%) in a
heavy saucepan and heat on stovetop; or combine in a large mug and
microwave to just below boiling. Stir well and serve.
Source: The Oregonian - FoodDay; recipe by Frances Price Page(s): FD8 Date
Published: 2/3/98
Posted to EAT-LF Digest by Darby Stanfill <dstanfill@integrityonline.com>
on Feb 03, 1998
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