Here’s an easy inexpensive way to make a superb specialty coffee blended with cocoa without leaving home.

  • Blender
  • 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
  1. In blender, combine milk, cocoa powder and sugar; puree until smooth and frothy.
  2. Transfer milk mixture to a small saucepan. Heat over medium heat, stirring, until piping hot. Stir in vanilla.
  3. 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.

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