would like a homemade cocoa mix if anyone's got one

[ginnyinWI]

I want to increase chocolatey-ness and reduce sugary-ness and hopefully lower the carb count so I can have a decent cup of cocoa without resorting to artificial sweeteners. Anyone got one? If not a mix, then a regular recipe. Last night I tried soy milk with a T. of unsweetened cocoa powder and two packets of Splenda--result was Blechh!

[The empressof all]

1. If you use Splenda

Swiss Miss makes a Diet Hot Cocoa that's just 25 Calories when you mix it with water. It's not bad. If you mix it with 6 oz of Skim Milk it's pretty rich and still under 100 calories...

I use light chocolate soy mixed with the Swiss Miss for double chocolate flavor.

You also might want to try Hershey's Dark Chocolate cocoa powder. I mix that with Hot skim milk and Stevia. It's very chocolate.

Honestly though for really really good hot chocolate--you really need some fat.

Have you seen that fat free light whipped cream in a can. It's deadly to me as I am compelled to stand in front of the refrigerator with it in my mouth until empty....which sort of defeats the purpose.

[ginnyinWI]

6. I've tried that--it's not too bad

I'm more of a make-it-from-scratch person, so I'm going to experiment with milk, cocoa powder and just enough sugar to get by.

[The empressof all]

10. Try adding some non fat evaporated milk

There's something about the taste of canned milk even the fat free kind that adds a special richness to hot chocolate IMO

[Retrograde]

2. you could go the old-fashioned route

heat milk and unsweetened cocoa in a pot, add sugar to taste. I use Ghiradelli's cocoa powder (which does contain sugar) and non-fat powdered milk: mix in equal amounts and add hot water.

I can't stand the aftertaste of artificial sweeteners, and haven't been too impressed by Splenda so far: I'll stick with a small amount of the real stuff.

[NashVegas]

3. The Way Grandma Used to Do It

1 tsp cocoa
2 tsp sugar
dash o salt

mix in just enough condensed or evaporated milk to make a paste

add rest of your milk

I can't imagine how to get a good cup w/low carbs, sorry.

[Tesha]

4. Sugar isn't bad in small quantities

what? 15 calories per teaspoon? - and it satisfies like nothing that could replace it...

you've got my vote on the best cocoa recipe -

add some vanilla or some chili powder - or any heady spice you like...

[NashVegas]

5. Vanilla'd Probably Be Good

"Rest of your milk" = regular milk, just in case that wasn't clear.

[ginnyinWI]

8. cinnamon makes it Mexican hot chocolate too. n/t

[ginnyinWI]

7. that would be low enough in carbs for me--will try it.

Unsweetened cocoa powder has only 3 gr. carbs for a T.--and milk isn't that bad. It could be done in a mug in the micro to save making a mess.

[ginnyinWI]

9. this is what I tried and it was pretty good:

1 c. milk
1/2 T. unsweetened cocoa powder
1/2 T. sugar
dash of vanilla

Mix the cocoa and sugar with a small amount of the milk in the bottom of a mug. Add the rest of the milk and stir well. Microwave on high for 1 min. Stir. Microwave another 30 seconds. Stir in the vanilla and enjoy.

Makes 1 serving, 20 gr. carbohydrates.

[kestrel91316]

11. I just bought some organic fair-trade cocoa powder at Whole Paycheck.

When I recover from that purchase enough to buy some milk and sugar, I'll look up my recipe for you, lol.

[hippywife]

12. What did you get?

Green and Black?

[kestrel91316]

13. Nah. Something in a light blue can, some brand I had never heard of.

Was about $7. Maybe $7.50. I just closed my eyes and paid, lol.

I guess this is how the French stay slim. They buy the very best foods, and then they can only afford to consume a little every day.

[hippywife]

14. Rapunzel, maybe?

They're one of the better companies to buy from.

[lizerdbits]

15. I have a book somewhere on hot and cold chocolate drinks

Can't seem to find it and I've only made the hot. It was something like 1/2 oz dark chocolate in a cup of milk or half and half. Half and half was really good but I don't drink that often. The amount of sugar will depend on the chocolate of course, I think I used Ghiradelli 60%. The only problem was I couldn't get the chocolate to dissolve completely, there were always little bits that floated to the top. Also good with a shot of booze! :9

[hippywife]

16. Did you try

heating the milk or half and half first and then stirring the chocolate into it in small pieces? When I make chocolate ice cream, and make a ganache first, I pour the cream over the chocolate (usually chunks of Callebaut) and heat it in the microwave until the cream is hot, then I remove from the micro and just keep stirring it until the chocolate is completely melted. Works beautifully and no little bits...lizerdbits. LOL

:hi:

[lizerdbits]

17. I don't think I tried that

It's cold and rainy today, maybe I'll try that tonight. :hi:

[sandnsea]

18. Have you tried chocolate soy milk?

I haven't looked at the carb count on it, but maybe it's worth a try? I made up a nonfat dried milk cocoa mix a few years ago. It's still in the cupboard. If you come up with a good solution, I'd sure like to have it. I miss hot cocoa.