When chocolate was first brought to Europe, it was drunk at court (esp France), with water, not milk. Someone gave me a mix for Christmas with very good quality cocoa plus spices (and I think cornstarch to thicken a little). Awesome with or without milk, so when I ran out I decided I had to learn how to make it (you can't get that stuff here).

This is a close apprjoximation: 12 oz water, 3-4 tablespoons cocoa, cinnamon, and chinese five-spice powder; heat until cocoa melts, then add a teaspoon or so of vanilla and splenda (or honey or whatever) to taste. You will probably find it weird at first, but if you use good cocoa and like dark chocolate you may find it really satisfies that craving. If you use splenda, it's about 36 calories & 24% of your daily fiber!

cheerio,
Sue

Sounds interesting! I'll give that a try

Oooh yeah I'm writing a report about chocolate today! It was called chocolatl. In the old 19th Centuary chocolate houses, some people used to add brick dust (unscrupulous traders!) to eek out the chocolate cos it was sooo expensive!

It might up the fibre content!