1/2 cup Unsweetened Cocoa
Artificial Sweetener to equal 1/2 c plus 2 1/2 tb sugar
1/2 cup Hot water
2 tsp Vanilla
Directions
In saucepan, combine cocoa, artificial sweetener, sugar, and water.
Mix well. Cook over med. heat stirring constantly until mixture comes
to boiling point. Stir in vanilla. Store syrup in jar in
refrigerator. Add 1-2 tb or less if desired to skim milk allowance to
make hot or cold chocolate. This cannot be used as a topping since it
has a bitter taste before being mixed w/ milk. Yield: 12 servings
Serving size: 2 tb Per serving: Cal 17
Fat: 5 gm
Pro 1 gm Na : 262 mg
CHO 2 gms EXCHANGES: FREE
Servings: 12 servings
Syrup For Hot Or Cold Chocolate Drink Recipe brought to you by Recipe Ideas
Categories: Diabetic; Beverages
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into the far past, certainly as far into history as ancient Egypt, and quite possibly further than that. In practice though, generally, these old cookbooks were just basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into Roman times around 25BC a man called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the ancient chefs used a wide range of spices and herbs, including some that we all recognise such as basil, fennel and parsley. During the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down popular recipes of the day. By the advent of the 1900s, cooking publications were in high demand, mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Syrup For Hot Or Cold Chocolate Drink recipe.
