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Mexican Hot Chocolate for Diabetics

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.9278
Energy (kCal)1008.549
Carbohydrates (g)36.8564
Total fats (g)100.2237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small heavy saucepan, add the chocolate and coffee and heat until the chocolate melts and the mixture is smooth, about 2 minutes. | 2. Add the cinnamon and allspice. | 3. Slowly add the milk, stirring with a wooden spoon. | 4. When the mixture is hot, mix in the vanilla. Pour into 2 mugs. | 5. Add Splenda to taste, to sweeten. | 6. Top with a dollop of whipped topping and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chocolate 1 ounce unsweetened 133.812 10.2627 3.4304 13.523
    coffee 1/4 cup 37.665 6.2512 1.2515 0.8748
    cinnamon 1/2 teaspoon ground - - - -
    allspice 1 dash ground - - - -
    milk 1 1/2 1/2 skim 828.0 19.944000000000003 8.244 85.824
    vanilla 3/4 teaspoon 9.072000000000001 0.3985 0.0019 0.0019
    splenda sugar substitute 2 -3 teaspoons - - - -
    topping whipped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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