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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Australian BH&G Diabetic Living issue 12 2007. Ingredients:
1 liter skim milk (4 cups) |
1 cinnamon stick (broken up) |
2 tablespoons cocoa powder (sifted) |
1 1/2 tablespoons sugar (or equivalent sugar substitute eg splenda) |
1 tablespoon instant espresso coffee powder |
Directions:
1. Place all the ingredients in a medium saucepan and stir over a low heat, whisking often for 10 to 15 minutes or until mixture is hot.
2. Using a sieve (conical recommended), strain the mixture into a heatproof jug.
3. Serve into 4 heatproof serving glasses or cups and serve.
4. TIPS - (1) Got a coffee machine, to add a little froth to your mocha, transfer 1/3 of the mixture into a small jug and using the milk attachment, froth and fill the top 1/3 of each glass with the froth. (2) For extra kick whisk 15ml of Baileys or a chocolate liqueur at the end of step 1.
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