February 13th
 

theresa albert - my friend in food

 

Valentine’s Mexican Cocoa

Mexican Cocoa

February is a bad month for blues and blahs. Luckily, Valentines day brings bags of chocolate that will add pounds to despair!

It doesn’t have to be this, there is a way to have your cake and eat it too. Mexican Cocoa is a zippy, power packed pick me up that can be tossed together in a pretty jar.  Keep yours on the counter and give a few away to the ones you love.

1 cup unsweetened cocoa powder

1 cup powdered milk

1 cup firmly packed brown sugar

1/2 teaspoon salt

1 tablespoon ground cinnamon

pinch cayenne

3/4 cup chopped Mexican dark chocolate

Cinnamon sticks

Layer into a glass jar for gift giving.

To make a cup: stir ingredients together well in jar. Scoop one or two tablespoons into a cup, pour one or two tablespoons of boiling water into mug and stir into a paste. Fill cup with more water. Optional: top with milk or cream

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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