Mexican Hot Chocolate

Splenda
A delicious Mexican hot chocolate that you can't miss. This recipe not only turns out exquisite but is also suitable for people with diabetes since it is sweetened with Splenda and uses unsweetened cocoa powder. Give it a try!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 cups water
  • 6 teaspoons unsweetened cocoa powder
  • 1/4 cups Splenda, Granulated
  • 1 tablespoon vanilla essence
  • 1 tablespoon orange peels, grated
  • 1/2 teaspoons cayenne pepper
  • 5 1/2 cups low-fat milk
  • 2 sprigs cinnamon
  • 1/8 teaspoons salt
Preparation
30 mins
0 mins
Low
  • Mix and whisk the water, cocoa powder, and SPLENDA® Granulated in a saucepan.
  • Boil over medium heat and stir gently.
  • Cook until the mixture thickens and reaches a syrup-like consistency.
  • Mix the other ingredients and heat. Do not boil, serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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