My husband is the King of All Things Chocolate, and hot cocoa tops this King’s list of favorites.
Last Saturday as the snow was falling here in Seattle and we were settling in to watch a movie, I decided hot cocoa was in order.
Making a pot of cocoa is as simple as dumping cocoa powder (I used Hershey’s Dark Chocolate), milk, sugar or stevia, and vanilla into a pan, then whipping it over low heat until you can smell the chocolaty aroma fill the air.
Lucky for us, we’re adults so we can spike our cocoa with Peppermint Schnapps to take the chill off. But if a little nip of something isn’t your thing, you can always top yours with a billow of whipped topping.
Come to think of it, we did both!
Shake It Up! Try using coconut milk instead of almond milk, or use peppermint extract in place of vanilla for a spicy twist.
- 3 cups almond milk, 30 calorie variety
- 3 tablespoons dark cocoa powder
- 2 teaspoons vanilla extract
- 4 packets stevia
- 4 tablespoons light whipped topping
- Combine almond milk, cocoa powder, vanilla and stevia in a medium saucepan and bring to a simmer over medium heat.
- Remove and serve topped with whipped topping.
Food energy: 160kcal Weight Watchers PointsPlus 4 Saturated fatty acids: 2.37g Monounsaturated fatty acids: 1.18g Polyunsaturated fatty acids: 1.52g Total fat: 5.06g Calories from fat: 45 Cholesterol: -- Carbohydrate, by difference: 22.38g Total dietary fiber: 3.05g Protein: 7.70g Total lipid (fat): 5.33g Water: 346.09g Ash: 3.23g Total sugars: 13.46g Calcium: 464mg Iron: 2.23mg Magnesium: 77mg Phosphorus: 65mg Potassium: 436mg Sodium: 186mg
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