What's Cookin' Wednesday, November 13th

Happy Wednesday a/k/a Hump Day friends!  It seems most of the folks on my social media are also experiencing cold weather.  My part of Texas is currently in the 20's at night.  I am not a big cold weather fan, but I have to say that one of my favorite things when the weather is cold...and this goes back to me being a little girl...is a nice cup of hot chocolate.  So, here is my dilemma, as many of you know, I don't eat much in the way of sugar substitutes.  Swiss Miss Milk Chocolate packet is 4 SmartPoints per serving...whaa??  Yep, 4 SP per serving.  I could have 4 and that would eat up my daily points on the MyWW Purple plan but would I really want to use ALL my SmartPoint allotment on hot chocolate?  Um, let me think about it, no.  So I have been on the hunt for something that would give me that hot chocolate fix without breaking my SmartPoint bank.  I found this low carb hot chocolate recipe and thought it might work.  Okay, first off, it helps to read all the directions and not just the ingredient list before you start putting it together.  I had to adjust some things to use what I had on hand.  

Here's what I did:


  • 8 oz. Silk Almond Coconut Milk (it is sweetened because I didn't specify and that's what my husband bought so I'm using it.)
  • 1 Tbsp of unsweetened Cocoa Powder
  • 14 grams of Lily's Semi-Sweet Baking Chips
  • Jet puffed Vanilla Mini Marshmallows (the kind in the little shaker bottle)
It was still a little bitter, but it definitely helped with the hot chocolate craving.  I really have been enjoying a spin on hot chocolate overnight oats as well.  


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