Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 2 1/4 cup(s) nonfat or low-fat milk , divided

  3. 2/3 cup(s) sugar , divided

  4. 1/8 teaspoon(s) salt

  5. 2/3 cup(s) unsweetened cocoa powder

  6. 2 tablespoon(s) cornstarch

  7. 1 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. Lightly beat egg with a fork in a medium bowl. Combine 1 1/2 cups milk, 1/3 cup sugar, and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa, and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm. Carb Servings: 2 other carbohydrate Carbohydrate Servings: 2


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