1. Creamy Caramel Mocha
TOTAL TIME: Prep/Total Time: 20 min. MAKES: 6 servings
1/2 cup heavy whipping cream
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract, divided
1/4 cup Dutch-processed cocoa
1-1/2 cups half-and-half cream
4 cups hot strong brewed coffee
1/2 cup caramel flavoring syrup
Butterscotch-caramel ice cream topping
1 cup coffee with 2 tablespoons whipped cream (calculated without butterscotch topping) equals 220 calories, 14 g fat (9 g saturated fat), 57 mg cholesterol, 38 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
In a small bowl, beat whipping cream until it begins to thicken. Add confectioners’ sugar and 1/2 teaspoon vanilla; beat until stiff peaks form.
In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping. Yield: 6 servings.
Editor’s Note: This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.
2. Iced Coffee
4 teaspoons instant coffee granules
1 cup boiling water
Sugar substitute equivalent to 4 teaspoons sugar, optional
1 cup fat-free milk
4 teaspoons chocolate syrup
1/8 teaspoon vanilla extract
1 cup (prepared without sugar substitute) equals 80 calories, trace fat (trace saturated fat), 2 mg cholesterol, 60 mg sodium, 15 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.
In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice. Yield: 2 cups.
3. Hazelnut Mocha Smoothies
1 cup milk
1/2 cup Nutella
4 teaspoons instant espresso powder
6 ice cubes
2 cups vanilla ice cream
Chocolate curls, optional
1 cup (calculated without chocolate curls) equals 474 calories, 27 g fat (10 g saturated fat), 47 mg cholesterol, 124 mg sodium, 55 g carbohydrate, 2 g fiber, 9 g protein.
In a blender, combine the milk, Nutella and espresso powder; cover and process until blended. Add ice cubes; cover and process until smooth. Add ice cream; cover and process until smooth. Pour into chilled glasses; serve immediately. Garnish with chocolate curls if desired. Yield: 3 servings.
4. Creamy Vanilla Coffee
1/3 cup ground coffee
1 cup water
1/4 cup sugar
2 tablespoons instant vanilla pudding mix
2-1/2 cups 2% milk
1 cup equals 224 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 204 mg sodium, 35 g carbohydrate, trace fiber, 7 g protein.
Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer’s directions.
In a small bowl, combine sugar and dry pudding mix. Stir in milk and coffee. Chill until serving. Yield: 3 servings.
5. Iced Coffee Latte
1/2 cup instant coffee granules
1/2 cup boiling water
4 cups chocolate milk
2 cups cold water
1 can (14 ounces) sweetened condensed milk
1 cup equals 270 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 139 mg sodium, 41 g carbohydrate, 1 g fiber, 8 g protein.
In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice. Yield: 8 servings.
6. Frosty Caramel Cappuccino
1 cup half-and-half cream
1 cup 2% milk
3 tablespoons plus 2 teaspoons caramel ice cream topping, divided
2 teaspoons instant coffee granules
8 to 10 ice cubes
4 tablespoons whipped cream in a can
1-1/2 cups equals 337 calories, 16 g fat (11 g saturated fat), 75 mg cholesterol, 262 mg sodium, 36 g carbohydrate, trace fiber, 9 g protein.
In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth.
Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately. Yield: 2 servings.
7. Frothy Mexi-Mocha Coffee
1 cup packed brown sugar
4 ounces semisweet chocolate, chopped
2 orange peel strips (1 to 3 inches)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 cups hot strong brewed coffee
1/2 cup half-and-half cream, warmed
Optional garnishes: cinnamon sticks, orange peel and whipped cream
1 cup equals 392 calories, 12 g fat (7 g saturated fat), 15 mg cholesterol, 37 mg sodium, 71 g carbohydrate, 2 g fiber, 3 g protein.
Place the first five ingredients in a blender; cover and process until chocolate is finely chopped. Add coffee; cover and process for 1-2 minutes or until chocolate is melted. Transfer to a small saucepan; heat through.
Return mixture to blender; add cream. Cover and process until frothy. Strain, discarding solids; serve in mugs. Garnish with cinnamon sticks, orange peel and whipped cream if desired. Yield: 4 servings.
8. Easy Latte
1/2 cup milk
1/3 cup hot brewed Easy Espresso
1 cup equals 76 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 61 mg sodium, 6 g carbohydrate, 0 fiber, 4 g protein.
Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup.
Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/8 to 1/4 cup; set aside.
Pour Easy Espresso into a cup; pour in remaining hot milk. Spoon foam over top and serve immediately. Yield: 1 serving.
9. Pumpkin Pie Latte
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup hot brewed Easy Espresso
Whipped cream, pumpkin pie spice and ground nutmeg, optional
1-1/4 cups (calculated without whipped cream) equals 234 calories, 8 g fat (5 g saturated fat), 33 mg cholesterol, 122 mg sodium, 26 g carbohydrate, 1 g fiber, 8 g protein.
In a small saucepan, combine the milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.
Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired. Yield: 2 servings.
10. Irish Cream Coffee
8 teaspoons sugar
4 ounces Irish cream liqueur or refrigerated Irish creme nondairy creamer
4 cups hot brewed coffee
1 cup (calculated without whipped cream) equals 152 calories, 4 g fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 16 g carbohydrate, 0 fiber, trace protein.
Divide sugar and liqueur among four mugs; stir in coffee. Garnish with whipped cream. Serve immediately. Yield: 4 servings.
11. Mocha White Chocolate
1-1/2 cups 2% milk
3 ounces white baking chocolate, chopped
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
Optional toppings: whipped cream and baking cocoa
1 cup (calculated without whipped cream) equals 342 calories, 19 g fat (11 g saturated fat), 23 mg cholesterol, 137 mg sodium, 34 g carbohydrate, 0 fiber, 9 g protein.
In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil).
Place the remaining ingredients in a blender. Add hot milk; cover and process until frothy. Serve in mugs. Top with whipped cream and cocoa if desired. Yield: 2 servings.
12. Viennese Coffee
3 cups strong brewed coffee
3 tablespoons chocolate syrup
1 teaspoon sugar
1/3 cup heavy whipping cream
1/4 cup creme de cacao or Irish cream liqueur
Whipped cream and chocolate curls, optional
3/4 cup (calculated without optional ingredients) equals 173 calories, 7 g fat (5 g saturated fat), 27 mg cholesterol, 18 mg sodium, 18 g carbohydrate, 0 fiber, 1 g protein.
In a 1-1/2-qt. slow cooker, combine the coffee, chocolate syrup and sugar. Cover and cook on low for 2-1/2 hours.
Stir in heavy cream and creme de cacao. Cover and cook 30 minutes longer or until heated through.
Ladle coffee into mugs. Garnish with whipped cream and chocolate curls if desired. Yield: 4 servings.