One of my old recipes which I posted on Food.com (it was Recipezaar.com, back in 2004) is still hanging around and a few people still stumble into it and enjoy it. It’s not something my hubby will be enjoying this next couple of weeks while he’s on his “juice fast” Reboot Challenge v.2, but he sure does like this drink. I usually pull the recipe back out when he is low-carbing (or would that be spelled “carbbing”?). I personally have been questing after my own perfect cup of masala chai during this Minnesota winter. There’s nothing like a hot cup of something creamy and sweet on a cold winter’s night. So, I give you this Low-Carb Cherry Mocha –> (my version is on Food.com which gives serving nutritional info, or you can see the same recipe below).
To make a more natural version, I recommend for the sweetener a mixture of:
- KAL brand Pure Stevia Extract powder
- Erythritol –>
- Or just one of the above. I usually operate on the assumption that the flavor of the erythritol is very yummy and never bitter–but it’s more expensive. The KAL stevia is very cheap, so I’m mitigating expense.
- Watch out for Red dye #40 in the cherry flavoring. Instead, just substitute extra almond extract.
- Spices Etc., Seelect Tea and Frontier have natural flavorings
Cherry Mocha Coffee, low-carb
- 16 ounces coffee (any kind)
- 1/3 cup whipping cream or 1/3 cup heavy cream
- 1/4 teaspoon flavoring cherry extract (by the vanilla in the grocery)
- 1/2 teaspoon flavoring almond extract (by the vanilla in the grocery)
- 1 tablespoon unsweetened cocoa powder (the kind for baking)
- 2 tablespoons sweetener (see above)
Directions:
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I make large servings which are close to 16 oz. coffee each, so make this in a LARGE mug.
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Multiply the recipe for the number of people you are serving.
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Make the whipped cream while waiting for coffee to brew. In a bowl add all other ingredients (cream, flavorings, sweetener and cocoa). Use an electric mixer to whip the cream until soft peaks form. Do not overwhip as it will quickly turn to butter consistency.
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Put whipping cream mixture in mug. Pour hot coffee over cream and stir. For best results, mix thoroughly.
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If you are making for several people and some people want sugar and some want Splenda, make the whipped cream without the sweetener. Instead, add the 2 Tblsp. sweetener to each cup, as preferred. Pour a little coffee over the sweetener and mix. Then add the cream to each cup. Then fill the mug the rest of the way with hot coffee and stir.