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Beantown’s Spiced Cider
Cranberry-Lime Margarita Punch
Make-Ahead White Sangria
Peppermint Patty
Pumpkin Nog
San Francisco’s Yuletide Punch
Tea Punch
Wild Berry Mojito
Peppermint Patty

The rich flavor of chocolate pairs beautifully with the peppermint sweetness of candy canes for hot cocoa perfect for the holidays.

Recipe created by Tony Abou-Ganim, Modern Mixologist.

Ingredients

1/2 cup Equal® Granular Sweetener (Spoonful) or 12 packets Equal sweetener
1/4 cup unsweetened cocoa powder
1/3 cup water
4 cups 2 percent milk
whipped cream
Powdered cocoa
4 candy canes

Preparation

  • Mix Equal, cocoa powder and water in a saucepan over stove.
  • Stir constantly over medium heat, bring to a boil and stir for an additional one minute.
  • Stir in the milk but do not boil.
  • Remove from heat and stir well.
  • Serve in heated mugs, top with whipped cream and then garnish with powdered cocoa and a candy cane.
Alcoholic Option: Add 1/2 cup white crème de menthe after step 3.

Makes 4 mugs
 

Nutritional Information
per serving

Calories 230
Protein 0g
Carbohydrates 34g
Fat 0g
Cholesterol 0mg
Sodium 2 mg
Food Exchange:  2 fruit

 
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