Recipe courtesy of Gesine Bullock-Prado
Hot Cocoa
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 385
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 10 g
- Cholesterol
- 24 mg
- Sodium
- 117 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 385
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 10 g
- Cholesterol
- 24 mg
- Sodium
- 117 mg
Ingredients
Directions
- Add the milk, bittersweet chocolate and Mexican chocolate to a 2-quart saucepan. Place over medium heat and whisk until the chocolates have completely melted. Divide among four mugs and top each with a marshmallow. Serve hot.
