1/4 cup unsweetened cocoa
1/2 cup boiling water
1/2 cup Splenda granulated or comparable amount of Stevia
2 cups low-fat milk
1/2 tsp vanilla extract
whipped cream for topping, optional
ground cinnamon for garnish, optional
Place cocoa in a medium saucepan and whisk in the boiling water and Splenda. Using the whisk, stir in the milk and vanilla; heat through without boiling.
Pour into cups or mugs and top with a dollop of whipped cream garnished with a sprinkle of cinnamon, if desired. Cinnamon is a good blood sugar stabilizer so I recommend using it.
1/2 cup Splenda granulated or comparable amount of Stevia
2 cups low-fat milk
1/2 tsp vanilla extract
whipped cream for topping, optional
ground cinnamon for garnish, optional
Place cocoa in a medium saucepan and whisk in the boiling water and Splenda. Using the whisk, stir in the milk and vanilla; heat through without boiling.
Pour into cups or mugs and top with a dollop of whipped cream garnished with a sprinkle of cinnamon, if desired. Cinnamon is a good blood sugar stabilizer so I recommend using it.
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