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Nutrition Facts

  Servings Per Recipe: 6
  Serving Size: 1 serving

Amount Per Serving
  Calories 53.7
  Total Fat 0.9 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.3 g
  Cholesterol 3.0 mg
  Sodium 27.8 mg
  Potassium 129.0 mg
  Total Carbohydrate 8.9 g
      Dietary Fiber 1.5 g
      Sugars 6.7 g
  Protein 2.5 g
  Vitamin A 2.5 %
  Vitamin B-12 4.5 %
  Vitamin B-6 1.5 %
  Vitamin C 0.8 %
  Vitamin D 7.9 %
  Vitamin E 0.2 %
  Calcium 9.6 %
  Copper 4.0 %
  Folate 1.0 %
  Iron 5.1 %
  Magnesium 4.2 %
  Manganese 17.8 %
  Niacin 0.6 %
  Pantothenic Acid     2.3 %
  Phosphorus     7.2 %
  Riboflavin 7.1 %
  Selenium 3.3 %
  Thiamin 1.0 %
  Zinc 2.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Frothy Hot Chocolate

View the full Frothy Hot Chocolate Recipe & Instructions
Submitted by: TABBYKAT75

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Frothy Hot Chocolate

25 calories of Milk, 1%, (0.25 cup)

17 calories of Splenda Sugar Blend for Baking, (0.83 tsp)

4 calories of Cinnamon, ground, (0.25 tbsp)

4 calories of Cocoa, dry powder, unsweetened, (0.33 tbsp)

3 calories of Vanilla Extract, (0.25 tsp)

Nutrition & Calorie Comments  

I substituted sugar for splenda, but thought it tasted really good!
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I have this same recipe only I use real coconut milk or natural/organic light coconut milk from a can. Plus, Stevia has been noted for being bad for the body like white sugar so I use agave nectar - only less. I also use dark chocolate cocoa instead of regular for health benefits. Yummy! Submitted by:

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I used granulated sugar instead of a substitute. It was quite good, though I think next time I will cut out the cinnamon. Submitted by:

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Not bad for diet. Chocolate is one of those things I just haven't been able to enjoy the tast of sugar free. :o( Submitted by:

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This is how I've always made cocoa. For a change, try Hershey's Special Dark cocoa, peppermint extract (along with vanilla, not instead of), or orange extract for Mayan cocoa. Brown sugar is also very good instead of white. And a pinch of salt. Thanks for posting! Submitted by:

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