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
Experts have traced the existance of recipes way back into distant history, in truth as far back into recorded history as the Egyptians, and maybe further still. In practice though, mostly, these early cook books were just basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. During Roman times 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of his times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and dill. Closer to modern times, there were a couple of interesting cookery books from the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that is served today, but instead recipes for the types of meals eaten by the nobility of that time. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including parsley and basil. The introduction of these new tastes led to a torrent in manuscripts on cooking, the majority of which are now in private collections. By the arrival of the 1900s, cookery publications were increasing in popularity due to higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Syrup For Hot Or Cold Chocolate Drink recipe.
