Posted by: Sylvia, aka Shucky | February 23, 2011



This is very good…but I’d be happier with 2 T. oats!
Servings: 2
This is my version of a Peruvian hot chocolate recipe made with oatmeal. The original recipe called for bar chocolate and evaporated milk (ubiquitous in South America). But the oats make such a rich, thick drink that lower-fat (and less expensive) cocoa tastes as luxurious as chocolate.
2 c.  nondairy milk
3 T. rolled oats, or old-fashioned oatmeal
3 T. unsweetened, organic, fair trade cocoa powder
2 T. brown sugar
North American Traditional:
1 t. pure vanilla extract (or you could use pure peppermint extract instead!)
South American Traditional:
1/8 t. cinnamon
2  – grated nutmeg
In addition to the cinnamon and nutmeg, add a drop of pure almond extract and a pinch of cayenne pepper!
Mix the milk and oats in the blender and blend until very smooth. Pour the mixture through a fine sieve into a bowl or pitcher, forcing the liquid through and leaving behind any solids.
Add the remaining ingredients (but not the Additions yet) to the milk and mix with a hand/immersion blender or whisk until well-mixed and a bit frothy. Heat the mixture gently in a small sauce pan until hot, or in a microwave-safe bowl or pitcher (with room to froth up) in the microwave for a minute.
Beat in your chosen Additions with a whisk or hand/immersion blender and serve immediately.

Nutrition (per serving): 156.3 calories; 23% calories from fat; 4.9g total fat; 0.0mg cholesterol; 138.3mg sodium; 188.6mg potassium; 26.5g carbohydrates; 2.9g fiber; 16.4g sugar; 23.5g net carbs; 7.7g protein; 2.9 points.




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