Chocolate Mint Baked Alaska
INGREDIENTS:
Stephen Ceideburg
6 Peppermint tea bags
6 c 2-percent milk (1 1/2
-quarts)
6 tb Hot chocolate mix, divided
Stephen Ceideburg
6 Peppermint tea bags
6 c 2-percent milk (1 1/2
-quarts)
6 tb Hot chocolate mix, divided
Place peppermint tea bags in bottom of pan. Add milk and heat to just under boiling. Gently squeeze tea bags and remove. Place 1 tablespoon chocolate in each mug and pour 1 cup of hot minted milk over chocolate. Serve with fresh mint leaf on side or peppermint stick candy.
Per serving: 146 calories (24 percent from protein, 46 percent from carbohydrate, 30 percent from fat), 9 grams protein, 17 grams carbohydrate, 5 grams fat, 18 milligrams cholesterol, 158 milligrams sodium. Exchanges: 1 milk, 1 fat.
Makes 6 servings
Per serving: 146 calories (24 percent from protein, 46 percent from carbohydrate, 30 percent from fat), 9 grams protein, 17 grams carbohydrate, 5 grams fat, 18 milligrams cholesterol, 158 milligrams sodium. Exchanges: 1 milk, 1 fat.
Makes 6 servings