Yesterday, I was a guest on The Coffee Shop! My first guest post of the new year! YAY! :) If you're reading this, Paloma, thanks again for the opportunity. And, my readers, If you have a chance, please go over and check out her site. You won't regret it. She shares some pretty yummy recipes!
Anyway, I wanted to share with you the recipe I shared there (To see my original guest post there, click here.). It's for Caramel Mocha, and is adapted from a recipe I found here. It is soy (if you use all soy-free ingredients), egg, wheat, nut and fish-free, and can be milk-free and diabetic friendly. How awesome is that? Allergy-friendly and delish! What a great combo! :)
3/4 Cup white sugar, divided
3 Tablespoons salted, full-fat butter
4 1/2 Cup milk, divided
1/2 Cup cocoa powder
2 Tablespoons instant coffee
1/8 teaspoon salt (optional)
1/2 to 3/4 teaspoon vanilla
- In a medium saucepan, cook 1/2 Cup of the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring), until it turns a deep amber color; add the butter and stir until it is melted.
- Add 1/2 Cup milk, coffee, cocoa, salt (if using) and remaining 1/4 Cup sugar and mix until well blended. (Note: Be careful! The hot sugar will bubble up when you add the milk.)
- Add the remaining 4 Cups of milk and stir until everything is heated thoroughly.
- Remove the mixture from the heat and stir in the vanilla before enjoying.
Makes about 5 one Cup servings.
- Sugar-Free: Use a sugar substitute in place of the sugar.
- Frothy Top: Place a 1 Cup portion in the blender and blend for a few seconds before pouring into a mug for a nice frothy top.
- Coffeehouse Style: Top with sweetened whipped cream, caramel sauce, cinnamon or any combination that you like to make a more "coffeehouse" style drink. Just keep in mind your allergen needs when using this variation.
- Iced Caramel Mocha: Let the mocha cool and then serve over ice.
- Caramel Mocha Frappe: Let the mocha cool and add a 1 Cup portion to a blender along with 1/2 to 1 Cup (amount based on preference) of ice and blend until desired consistency. I would start with the 1/2 Cup of ice and add more if you want it thicker.
- Caramel Hot Cocoa: Not a coffee fan? Just leave out the coffee and have yourself a Caramel Hot Cocoa instead. :)
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