The classic winter beverage made healthier by Cheryl Forberg.
per serving: 101 calories, 6 g protein, 19 g carbohydrates, 1 g total fat, 0 g saturated fat, 0 g monounsaturated fat, 0 mg omega-3s, 0 g fiber, 16 g sugar, 77 mg sodium
Yield: Makes six 6-ounce servings
Delicious hot or cold, this takes just minutes to make. Store leftovers in the fridge for up to two days. Chilled chocolate milk is a great base for a post-workout smoothie. Just add a frozen banana and a dollop of vanilla yogurt for a thick and frosty treat. - Cheryl Forberg, RD
1⁄3 cup unsweetened natural cocoa powder
4 cups fat-free milk
1⁄2 cup water
1⁄4 cup agave nectar
1 teaspoon pure vanilla extract
Place the cocoa in a 2-quart saucepan.
Add about 1⁄2 cup of the milk to make a smooth paste. Stir well to remove all lumps.
Gradually whisk in the water, agave, and the remaining milk. Place over medium-high heat and bring just to a simmer; do not boil.
Stir in the vanilla extract.
COCOA FACTOID: Unsweetened cocoa powder’s high starch content makes it difficult to dissolve in liquid. To prevent lumps from forming, use cold liquid, which can help separate the starch particles.
Source: Positively Ageless: A 28-Day Plan for a Younger Slimmer Sexier You by Cheryl Forberg, RD (Rodale ) (with permission)