Here’s an easy inexpensive way to make a superb specialty coffee blended with cocoa without leaving home.
- Two 12-oz. (375 ml) mugs, warmed
Makes 2 servings
- 1-1/2 cups low-fat milk or plain soy milk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons granulated sugar (optional)
- 1/2 teaspoon vanilla extract
- 1 cup hot freshly brewed strong coffee (regular or decaf)
- Stevia extract or artificial sweetener (optional)
- Long cinnamon sticks or ground cinnamon
- In blender, combine milk, cocoa powder and sugar; puree until smooth and frothy.
- Transfer milk mixture to a small saucepan. Heat over medium heat, stirring, until piping hot. Stir in vanilla.
- Pour hot coffee into warmed mugs, dividing equally. Top with hot chocolate mixture. Adjust sweetness with stevia to taste, if desired. Add a cinnamon stick to each mug or sprinkle with cinnamon. Serve immediately.
Nutrition info per 1-1/4 cups (300 ml):
- Calories 110
- Carbohydrate 17 g
- Fiber 2 g
- Protein 7 g
- Fat 2 g
- Saturated fat 2 g
- Cholesterol 9 mg
- Sodium 84 mg
Food choices: 1 carbohydrate
– from the cookbook, “The Diabetes Prevention and Management Cookbook,” by Johanna Burkhard and Barbara Allan, RD, CDE. Published in cooperation with the Canadian Diabetes Association.