LOW Fat Hot Cocoa (chocolate)

LOW Fat Hot CocoaHow would you like a nice cup of LOW Fat Hot Cocoa? You know, hot chocolate!

When the chill is in the air something chocolate, cooking on the stove can smell, well, delicious and …

On winter evenings there is nothing like a good cup of hot chocolate!

For those who have pancratitis, can tolerate no fat milk and  love chocolate this is a way to get that chocolate fix you crave. 🙂

Pancreas Friendly LOW Fat Hot Cocoa (chocolate)

Before you try making low fat hot cocoa I’d suggest making sure your pancreas tolerates no fat milk. Some people do, some people don’t. I can tolerate some every now and then but definitely not every day. So test no fat milk first then try this low fat hot chocolate!

Here’s how to make homemade hot choclate that actually tastes pretty darn good and has very little fat!

Ingredients you need:

  • 1/2 cup sugar
  • 1/4 cup HERSHEY’S Cocoa (2 grams of fat)
  • Dash salt
  • 3/4 teaspoon ALCOHOL FREE vanilla extract
  • 4 cups (1 qt.) NO FAT milk
  • 1/3 cup hot water
  • Marshmallows (if desired)

Directions
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.

2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows, if desired. Five 8-oz. servings.

Dark Chocolate Variation:

RICH, Dark LOW Fat Hot Cocoa (chocolate)
Same as above but add an additional 2Tbsp of Hershey’s Special Dark Cocoa (1 gram of fat)

Whether you tolerate no fat milk or not you’ll have to find out if you want a cup of hot chocolate. As you’ll note this makes about a quart of hot chocolate (about 5 cups) so each cup has LESS than 1 gram of fat as far as I can figure. If you only drink one cup (suggested) save the rest in the pan, put it in the fridge and re-warm it later or drink it as chocolate milk lol 🙂

Good luck, hope it works and you like it!

More Variations:

SPICED COCOA: ADD 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.

SWISS MOCHA: ADD 2 to 2-1/2 teaspoons powdered instant coffee.

CANADIAN COCOA: ADD 1 – 2 teaspoons of pure maple syrup.

MICROWAVE SINGLE SERVING: Combine 1 heaping teaspoon HERSHEY’S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.

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This article has 10 Comments

  1. Thanks HG for the cocoa recipe . My daughter lives in Paris months a year ,she knows I love Chocolat , it is pretty good taste , I can’t read French I try to read the contents I understand has Cacao which is very much fat , also I drink the Hispanic chocolate ,since I speak Spanish it is easier to read the nutrition facts ,this one contents : 6% saturate fat 13% sodium. and cholesterol 0% , and cacao … the preparation is similar ,I use water alone or milk and water together , it is similar both Spanish and French are delicious ,I drink it all my life ,until my pancreatitis attack ,had been not drinking at all! I am so afraid ! .but I will try your recipe, sounds delicious HG …Thanks . Be good to yourself ….

    1. Hey Maria – please note that I use Hershey’s 100% pure cocoa. It only has ONE HALF a gram of fat per cup serving! But I still don’t drink more than one maybe two cups when I drink it.

      1. Thanks HG I will try your recipe, I forgot to said that the French Chocolat is by Nestle ,something we use here in America . In terms of how many cups I drink I usually had one cup for breakfast ,or at the night ,I drink all my life chocolate ,is part of our culture having for breakfast ,but I am so afraid of the pain or ending at the ER I stopped drinking it….I am, for sure going to prepare your recipe…thanks a lot .Blessings

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