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“Better Than Coffee Shop” Mocha Recipe by Dana Carpender
‟Better Than Coffee Shop” Mocha Recipe from CarbSmart Grain-Free, Sugar-Free Living Cookbook
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.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 3
- Cuisine: Low-Carb, Gluten-Free, Paleo (optional), Vegetarian
Ingredients
- ½ cup heavy cream, chilled or full fat coconut milk, chilled
- 12 drops French Vanilla liquid stevia extract
- 18 fluid ounces half and half or almond milk
- 18 fluid ounces brewed coffee
- ¼ teaspoon chocolate flavored liquid stevia extract
- 1 tablespoon cocoa powder
Instructions
- 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!
- 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.
- 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.
- Pour in both the coffee and half‑and‑half or almond milk, and run the blender for a minute or two until frothy.
- 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.
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