Jacob Petersheim
Well-known member
There are plenty of "old standards" for this category, but maybe we have more unusual alternatives to suggest or even twists on the mundane.
Cutting way back on carbs I shouldn't be going for the old standby of hot chocolate. Yet it can be hard to resist when tea and black coffee just don't cut it anymore.
Since I haven't found an alternative sweetener yet that tastes good to me, I've concocted a "lower sugar" brew:
12 ounce cup
1 single-serving packet of "Swiss Miss" instant hot chocolate
3 teaspoons of nonfat dry milk powder
2 to 3 teaspoons of unsweetened cocoa powder
small amount of butter or even olive oil (optional)
very warm black coffee to fill, added little by little with a lot of stirring and clump-crushing
carefully microwave up to piping hot, don't let it boil over
It is very rich and creamy and I'm careful to sip it to make it last. It might seem bitter to some, but not so much as high-cacao dark chocolate.
Cutting way back on carbs I shouldn't be going for the old standby of hot chocolate. Yet it can be hard to resist when tea and black coffee just don't cut it anymore.
Since I haven't found an alternative sweetener yet that tastes good to me, I've concocted a "lower sugar" brew:
12 ounce cup
1 single-serving packet of "Swiss Miss" instant hot chocolate
3 teaspoons of nonfat dry milk powder
2 to 3 teaspoons of unsweetened cocoa powder
small amount of butter or even olive oil (optional)
very warm black coffee to fill, added little by little with a lot of stirring and clump-crushing
carefully microwave up to piping hot, don't let it boil over
It is very rich and creamy and I'm careful to sip it to make it last. It might seem bitter to some, but not so much as high-cacao dark chocolate.