Low Fat Mexican Hot Chocolate Recipes

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SUPER-THICK HOT CHOCOLATE

Provided by Anne Burrell

Time 7m

Yield 4 drinks

Number Of Ingredients 7



Super-Thick Hot Chocolate image

Steps:

  • In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.
  • Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.
  • Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick!

3 cups whole milk
1 cup evaporated milk
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup sugar
2 tablespoons cornstarch
Pinch of ground cinnamon

MEXICAN HOT CHOCOLATE

This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 9



Mexican Hot Chocolate image

Steps:

  • In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

1/4 cup baking cocoa
2 tablespoons brown sugar
1 cup boiling water
1/4 teaspoon ground cinnamon
Dash ground cloves or nutmeg
3 cups whole milk
1 teaspoon vanilla extract
Whipped cream
Whole cinnamon sticks

MEXICAN HOT CHOCOLATE

Provided by Ina Garten

Categories     beverage

Yield 2 to 3 cups

Number Of Ingredients 7



Mexican Hot Chocolate image

Steps:

  • Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
  • Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

2 cups whole milk
1 tablespoon light brown sugar
4 1/2 ounces bittersweet chocolate, such a Lindt, chopped
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Smallest pinch cayenne pepper
Long cinnamon sticks for stirrers, optional

LOW FAT MEXICAN HOT CHOCOLATE

This was in the latest issue of Women's Weekly & thought it would be good to add to the Mexican leg of ZWT III. Great to warm you up on a cold winters days!

Provided by Mandy

Categories     Beverages

Time 4m

Yield 4 serving(s)

Number Of Ingredients 5



Low Fat Mexican Hot Chocolate image

Steps:

  • Combine cocoa, Splenda & cinnamon in a jar, seal & shake to combine.
  • Whisk milk in a medium saucepan over low heat until hot, alternatively if you have a cappuccino maker, heat your milk using this.
  • To make: Place 2 tablespoons of choc mixture into 4 cups, pour over a little milk & stir to dissolve.
  • Add some milk froth to each cup & then top with remaining milk.
  • Add some marshmallows if you like & enjoy.

Nutrition Facts : Calories 120.4, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.2, Sodium 109, Carbohydrate 16.5, Fiber 2.7, Sugar 12.8, Protein 9.7

1/3 cup Dutch-processed cocoa powder
1/3 cup Splenda granular, sugar substitute
1 teaspoon ground cinnamon
4 cups low-fat milk
marshmallows, to serve (optional)

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