MIX TIPS for your Diabetic Kitchen Drinking Chocolate
Who says you have to wait till its cold to have cocoa. Now you can have it year round, hot or cold.
And it’s guilt free and good for you!
- Unsweetened Almond Milk is what we did our entire recipe testing with. So it tastes great hot or cold in your favorite unsweetened Almond Milk.
- Chocolate Milk was always off limits for my grandchildren because of the enormous amounts of sugar. Trust me I had them read the labels. We spooned out some sugar to visually see how much they were drinking in a serving of commercial chocolate milk. They were shocked! Now I make it for them with Organic Valley Whole Milk or unsweetened Almond Milk. They line up and beg for more! Even I am craving it. Guilt free treats from me! Love it!
- If you want fewer calories or are lactose intolerant put it in your favorite unsweetened nut milk.
- If you are craving a little mocha … add some to your coffee. Hot or cold.
- Be sure to mix with a blender, bullet blender or stick blender. This is not full of sugar! Its full of fiber and good things that need a little more help to deliver a thick, delicious cup of drinking chocolate.
Here are two customers favorite way to use Diabetic Kitchen Drinking Chocolate.
Hot Mocha: Stir 1 Tablespoon into your cup of coffee.
Iced Mocha: In a blender add:
4 ounces of heavy cream
4 ounces of coffee (this can be your leftovers)
2 teaspoons of Diabetic Kitchen Drinking Chocolate
4 ice cubes
Blend and serve!
We would love to know your favorite way to enjoy Diabetic Kitchen Drinking Chocolate!