This low-fat version of hot cocoa has a Mexican twist!
I add lots of spices and a hint of chili pepper to give it that extra warm flavor and exotic touch.
- 2 cups non-fat, skim milk
- 3 tablespoons brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- pinch cayenne
- Combine all ingredients in a medium saucepan. Warm over medium-high heat until warm, stirring occasionally. Serve in coffee mugs.
Nutritional Stats Per Serving (1 1/4 cup): 124 calories, 10 g protein, 20 g carbohydrates, 2 g fat (1 g saturated), 4 mg cholesterol, 2 g fiber, 132 mg sodium.
Weight Watchers® Points Plus: 3