PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Prep Time:  15 minutes

Cook Time:  20 minutes

Serves:  4 (1 cup each)

Per Serving:  140 calories, 6g fat, 21g carbs, 4g protein, 45mg sodium, 5mg cholesterol, 100mg calcium

NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), however NO cinnamon should be added as a garnish.  Those on a dairy restriction should use lactose or non-dairy versions of any below ingredients.

Ingredients:

2 cups freshly brewed coffee, any variety, decaf if desired

1 square unsweetened baking chocolate, chopped

¼ cup sugar

1 ½ cups milk (for a lactose-free diet, choose lactose-free milk)

1 tsp ground cinnamon

1 ½ tsp vanilla

¼ cup non-dairy whipped topping

Cooking Directions:

  1. Place coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk.
  2. Stir in sugar and cinnamon. Bring to a boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally.
  3. Pour into 4 large cups or mugs. Top with whipped topping. Garnish with a light sprinkling of additional cinnamon, if desired.

Recipe from: www.kraftfoods.com/kf