Jeanne’s Food Blog

And it’s good!

I like rich, creamy hot chocolate, not the thin hot chocolates that seem like hot brown water.  If I want that, I drink coffee

Here’s my recipe - makes 16 ounces.

• 16 ounces skim milk
• 4 Tablespoons Baking Cocoa
• 4 Tablespoons Splenda

I heat the milk in my microwave for 3 minutes.  Then I whisk in the cocoa and Splenda really well.  There will be some cocoa lumps so I always strain the hot chocolate into my mug.  I know it sounds weird, but I don’t want a lump of unsweetened cocoa in my mouth. Yuck!

Whenever I’m cold or need a chocolate fix, this usually takes care of it for me.

The only issue with this recipe is the cocoa “sludge” at the bottom of the mug.  I don’t drink that & just rinse it out of my mug.  I may be using too much cocoa & Splenda.  Use equal parts of each & adjust it to your liking.  If you manage to get rid of the sludge, leave a comment for me

You could substitute original soy milk for the skim milk and that would get rid of the natural sugars in the skim milk and you get the benefit of soy protein which is super good for you!