---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Hot Cocoa Mix
 Categories: Diabetic, Beverages, Low-fat/cal
      Yield: 32 servings
 
-------------------------------HOT COCOA MIX-------------------------------
    3/4 c  Cocoa                                   
           Dry sugar substitute equal
           To 1 1/2 c sugar
    1/2 ts Salt                                     
      1 qt Instant dried milk            

-------------------------------MEXICAN COCOA-------------------------------
      2 tb To 3 tb ground cinnamon;      

------------------------------MOCHA HOT COCOA------------------------------
    1/3 c  Instant coffee;                
 
  HOT COCOA MIX: Mix ingredients well and store in an airtight container in a
  moderately cool place.  Use 2 tbsp mix plus 6 ounces boiling water per
  serving of cocoa. variations: Mexican Cocoa: Add 2-3 teaspoons of cinnamon
  when mixing the total ingredients. or place a scant 1/8 tsp in a cup of
  cocoa. Mocha: Add 1/3 cup instant coffee when mixing the total ingredients;
  or place 1/2 teaspoon instant coffe in a cup of the cocoa. MEXICAN COCOA:
  Add 2-3 teaspoons ground cinnamon when mixing the total ingredients; or
  place a scant 1/8 teaspoon of cinnamon in a cup, 2 tablespoon of the mix,
  and 6 oz of boiling water. MOCHA: ADD 1/8 C instant coffee when mix th
  total ingredients; or place 1/3 teaspoon instant coffee in a cup, 2
  tablespoons of the mix; and 6 oz of boiling water. Nutritive values per
  serving: Food Exchange per serving: 1/3 MILK EXCHANGE + 1/2 FAT EXCHANGE;
  CAL: 49; CHO: 4 gm; PRO: 3 gm; FAT: 3 gm; LOW-SODIUM DIETS: Omit salt
  
  Source: The New Diabetic Cookbook by Mabel Cavaiani; R. D. Brought to you
  and yours via Nancy O'Brion and her Meal-Master
 
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