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‟Better Than Coffee Shop” Mocha Recipe from CarbSmart Grain-Free, Sugar-Free Living Cookbook

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This is not seriously low-carb, but it sure is lower carb than most coffee shop drinks. Some do have sugar-free syrups, but if you’re also avoiding artificial sweeteners, those won’t do. This will! Feel free to make this a cup at a time using 6 ounces of half and half, 6 ounces of coffee, about 18‑20 drops of chocolate stevia extract, and a teaspoon of cocoa powder. You’ll just have leftover whipped cream. Which means you’ll need to keep it in the fridge, ready to make another cup. Shucky‑darn.

Ingredients

Units Scale

Instructions

  1. First you need to whip your cream. If using coconut milk, be sure to separate the cream from the water. Then pour it into a small, deep mixing bowl, add the vanilla stevia, and use your electric mixer (NOT a hand blender!) or a whisk to whip it until it’s nearly stiff. Don’t overbeat, or you’ll get vanilla butter!
  2. You need to heat your half‑and‑half or almond milk; you want it as hot as your fresh‑brewed coffee. You can do this in a saucepan on the stove, or in the microwave, just get it nice and hot.
  3. While the half and half or almond milk is heating and the coffee is brewing, measure the stevia extract and cocoa powder into your blender.
  4. Pour in both the coffee and half‑and‑half or almond milk, and run the blender for a minute or two until frothy.
  5. Pour into three cups, divide the whipped cream between them, and drink!

Notes

If you like, make this with English Toffee flavored liquid stevia instead, leaving out the cocoa powder.

Nutrition

Find it online: https://www.carbsmart.com/better-than-coffee-shop-mocha-recipe-by-dana-carpender-from-carbsmart-grain-free-sugar-free-living-cookbook.html

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