Chocolate Cream Cocoa
- In a 3-1/2-, or 4-, or 5-quart crockery cooker combine dry milk powder, powdered sugar, cocoa powder, and nondairy creamer. Gradually add water; stir well to dissolve.
- Cover; cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
- Stir in the creme de cacao, if desired. Stir mixture before serving. Ladle into mugs; top with whipped cream. Makes about 12 (6-ounce) servings.
Nutrition Facts (Chocolate Cream Cocoa)
- Per serving:
- 214 kcal cal.,
- 7 g fat
- (5 g sat. fat,
- 14 mg chol.,
- 147 mg sodium,
- 30 g carb.,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet