A delicious Mexican hot chocolate that you can not miss, this recipe in addition to being exquisite is suitable for people with diabetes since it is sweetened with Splenda and cocoa powder is used without sugar. Test it!
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Ingredients4 portions
Preparation
Mix and beat the water, cocoa powder and SPLENDA® Granulated in a saucepan.
Boil over medium heat and stir gently.
Cook until the mixture thickens and acquires the consistency of a syrup.
Mix the other ingredients and heat. Do not boil, serve hot.
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