Hot Chocolate, Mexican - Atkinschocolate, ethnic- mexican 1 cup cream 1 cup water 5 tsp unsweetened cocoa powder 2 pkt Splenda; or other sweetener 1/2 tsp vanilla extract 1/2 tsp almond extract 1 stick cinnamon &1: 2" long, preferably delicate Mexican variety The Aztecs made hot, spiced beverages with chocolate centuries before Europeans came into contact with the precious cocoa bean. Their modern Mexican descendants still spice hot chocolate with cinnamon and nuts to make an intriguing beverage. 1. Combine all ingredients in a small saucepan. Heat over medium flame until scalded but not boiling; stir with a whisk. Turn off heat; cover and let steep 2 minutes. Stir well, and serve with a cinnamon stick in coffee mugs. Servings: 2 Prep time: 5 minutes Carbohydrates: 6.5 grams Net Carbs: 5.5 grams Fiber: 1 grams Protein: 3.5 grams Fat: 44.5 grams Calories: 436 NYC Nutrition Analysis (entire recipe): water=426.1 g; calories=502; protein=8.24 g; total fat=47.57 g; carbohydrate=14.2 g; dietary fiber=2.97 g; ash=2.17 g; calcium=247.8 mg; phosphorus=257.8 mg; iron=1.37 mg; sodium=104.7 mg; potassium=435 mg; magnesium=68.45 mg; zinc=1.34 mg; copper=0.38 mg; manganese=0.36 mg; vitamin A=1521 IU; vitamin E=0.4 mg ATE; thiamin=0.08 mg; riboflavin=0.38 mg; niacin=0.35 mg; pantothenic acid=0.69 mg; vitamin B6=0.09 mg; folate=8.39 ug; vitamin B12=0.53 ug; vitamin C=1.82 mg; saturated fat=29.57 g; monounsaturated fat=13.79 g; polyunsaturated fat=1.76 g; cholesterol=158.6 mg; alcohol=1.49 g; caffeine=20.6 mg; selenium=2.72 ug; refuse=0.%; %cal as carb:prot:fat=11:6:83; WW Pts=13.82; (incomplete analysis) |
