Mexican Hot Chocolate

Mexican Hot Chocolate  
    SERVES 6
   
     When consumed in moderation, a cup of flavonoid-rich hot chocolate made with dark, unprocessed cocoa is a nutritious breakfast drink. Chocolate and cocoa contain compounds called flavonols, which act as antioxidants and counteract some of the cellular damage that can lead to chronic diseases such as cancer and heart disease. The antioxidants in cocoa powder have been shown in some studies to lower blood pressure and improve blood flow, which is important for cardiovascular health.
Dutch cocoa has been treated with alkali, to produce a darker, richer taste. Unfortunately, this process drastically reduces flavonol content. Using unprocessed cocoa powder in this recipe reduces the calories without affecting the rich chocolate flavor of the drink. Mexican hot chocolate is traditionally flavored with cinnamon and enriched with heavy cream. Low-fat whipped topping sprinkled with a little cinnamon is a delicious substitute here.


¼   cup unsweetened powdered cocoa (not Dutch cocoa)

¼   cup stevia granulated sweetener or agave syrup

¾   teaspoon ground cinnamon, plus more for sprinkling

⅛teaspoon salt
4   cups vanilla soy milk

      Creamy Whipped Topping, optional


    In a small bowl, combine the cocoa, stevia or syrup, the ¾ teaspoon ground cinnamon, and the salt. Heat 1 cup of the milk in a saucepan until bubbles form around the edges of the pan. Stir in the cocoa mixture and whisk until smooth. Bring to a simmer over low heat, stirring constantly. Stir in the remaining 3 cupsof milk and return to a simmer. Immediately remove the pan from the heat and pour into serving cups. Top each with a dollop of whipped topping and sprinkle with cinnamon.

   
    SERVING SIZE: 6 ounces
EXCHANGE LIST VALUES: 1 carbohydrate, ½ fat
CARBOHYDRATE CHOICES: 1
CALORIES: 116
CALORIES FROM FAT: 27

TOTAL FAT: 3 g
SATURATED FAT: 0 g
CHOLESTEROL: 0 mg

SODIUM: 140 mg
TOTAL CARBOHYDRATE: 18 g
FIBER: 1 g

TOTAL SUGARS: 9 g
PROTEIN: 5 g