Читать книгу South African cookbook for allergies and food intolerance - Hilda Lategan - Страница 15

MAKES 2 PORTIONS

Free of:	W	G	Ma	E	Mi	L	So	C+P
•	•		•	(•)	(•)	(•)	•

Nutritional analysis per portion (± 250 ml):
611 kJ	17,0 g CHO	7,5 g protein	4,9 g fat
1,5 g MUFA	0,2 g PUFA	3,2 g SF	0,6 g fibre

20 ml cocoa powder

10 ml cornflour (Maizena or similar)

10 ml sugar (optional, or replace with a sweetener of your choice)

100 ml water

400 ml low-fat milk

vanilla essence, to taste (optional, it may contain tartrazine and caramel)

1.Mix the cocoa powder, cornflour and sugar together until smooth. Add a little water and mix into a smooth paste. Stir the remaining water into the paste and microwave for 1-2 minutes on medium-high (70% power), until the mixture is boiling and has thickened. Stir continuously to allow the mixture to thicken evenly.

2.Stir the milk into the hot-chocolate mixture. Microwave the mixture again for 1-2 minutes on medium-high (70% power), until the drink is piping hot. Stir the essence into the chocolate mixture and beat until foamy. Serve the drink piping hot.

Will it keep?

This drink should be enjoyed while it is hot.

SUGGESTIONS AND VARIATIONS•Add 10 ml instant coffee powder in step 1 for a mocha drink.•Replace the milk with reduced-fat coconut milk, then the drink will be milk and lactose free.•Replace the milk with soya milk, then the drink will be milk and lactose free, but not soya free.