Hi,

Was wondering if I could get some opinions from cooks more educated
than I... I have an addiction to that big coffee chain's peppermint
mocha, but it costs a fortune and isn't all that good for the diet, so
I did some searching. What I'm trying to do is make an "add-in" to my
morning coffee that has the same flavor, but less calories. I found a
recipe for sugar free chocolate syrup...
===========================
1/2 c dry cocoa, firmly packed
1 1/4 cup cold water
1/4 tsp salt
artificial sweetener to substitute for 1/2 cup sugar
2 1/2 tsp pure vanilla extract

Mix cocoa, water and salt in a heavy saucepan until smooth. Bring to a
boil, simmer gently, stirring constantly for 3 minutes. Remove from
heat; let cool 10 minutes.

Add artificial sweetener and vanilla; mix well. Pour into a jar, cover
and store in refridgerator. Stir well before measuring to use.
============================
Here's what I was thinking about trying... adding some non-fat dry milk
and increasing the water a little for a creamier flavor, and some
peppermint extract along with the vanilla in the recipe. (perhaps 1/2
c dry milk, an additional 1/4 c water, ?? peppermint extract)

Also, how long would you feel like you could safely keep this in your
fridge?

Anybody have any other suggestions or advice?? Thank you!

"tennladyj" > wrote in message
oups.com...
> Hi,
>
> Was wondering if I could get some opinions from cooks more educated
> than I... I have an addiction to that big coffee chain's peppermint
> mocha, but it costs a fortune and isn't all that good for the diet, so
> I did some searching. What I'm trying to do is make an "add-in" to my
> morning coffee that has the same flavor, but less calories. I found a
> recipe for sugar free chocolate syrup...
> ===========================
> 1/2 c dry cocoa, firmly packed
> 1 1/4 cup cold water
> 1/4 tsp salt
> artificial sweetener to substitute for 1/2 cup sugar
> 2 1/2 tsp pure vanilla extract
>
> Mix cocoa, water and salt in a heavy saucepan until smooth. Bring to a
> boil, simmer gently, stirring constantly for 3 minutes. Remove from
> heat; let cool 10 minutes.
>
> Add artificial sweetener and vanilla; mix well. Pour into a jar, cover
> and store in refridgerator. Stir well before measuring to use.
> ============================
> Here's what I was thinking about trying... adding some non-fat dry milk
> and increasing the water a little for a creamier flavor, and some
> peppermint extract along with the vanilla in the recipe. (perhaps 1/2
> c dry milk, an additional 1/4 c water, ?? peppermint extract)
>
> Also, how long would you feel like you could safely keep this in your
> fridge?
>
> Anybody have any other suggestions or advice?? Thank you!

Chop up 6 ounces of bittersweet chocolate. Melt, either in a double boiler
or microwave, and add a few drops of peppermint oil (*not* extract- that can
cause the chocolate to seize). Spread about 1/4 inch thick and let it set
up, then break into pieces. You now have the base. When you want a
peppermint mocha, take a few chunks of the peppermint chocolate and put it
in the blender. Add 2-4 shots of espresso, to taste, and scalding hot milk
(again, your preference here; 1%, 2%, skim, whole), about a cup. Whir in the
blender for about 20 seconds. You don't have to use a blender, but I like
the foamy top, and it's easy. If you like it sweeter, add a bit of Splenda.
I know it sounds odd, but it's soooo good. And bittersweet chocolate doesn't
have much sugar, and none of the fat comes from milk products, and I can
drink this without a large upswing in my BG levels.

kimberly
>

That sounds absolutely delicious! Can't wait to try it! Thanks so
much!