Signature Recipes

Honey Hot Chocolate
Makes 4 servings

1/2 cup honey
1/2 cup unsweetened cocoa
1/2 cup water
1 tsp. vanilla extract
3 cups hot low-fat milk

In small saucepan, combine honey, cocoa powder and water; mix well. Cook over low heat five minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve. To serve, stir chocolate mixture into hot milk.

Frozen Honey Hot Chocolate: Prepare syrup as directed. Stir in 3 cups cold milk; mix well. Pour into ice cube trays; cover with plastic wrap. Freeze at lease 6 hours or up to 1 week. Remove cubes to food processor container; process until mixture is smooth. Serve in chilled glasses with spoons.

Tips: Chocolate syrup may be prepared in advance and stored, covered, at room temperature for up to 2 weeks. For single serving of hot chocolate, stir 1/4 cup chocolate syrup into 3/4 hot milk.

Nutritional Information Per Serving:

Calories: 232  Calories from Fat: 37  Carbohydrates: 50 g  Cholesterol: 74 mg
Dietary Fiber: 4 g  Fat Total: 5 g  Protein: 8 g  Sodium: 97 mg.

Recipe from the National Honey Board.