mocha "frappucino"
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mocha "frappucino"
| Fri, 07-30-2004 - 12:12pm |
This is the recipe that gets me through the worst of the chocolate cravings.
I use Hood's carbcountdown chocolate milk--it has 2 grams of sugar, as opposed to 30 or more in most chocolate milks. I've tried using skim milk and cocoa powder--it works, just not as well. I usually use decaf coffee, unless it's in the morning, and I absolutely need my java fix.
I use Hood's carbcountdown chocolate milk--it has 2 grams of sugar, as opposed to 30 or more in most chocolate milks. I've tried using skim milk and cocoa powder--it works, just not as well. I usually use decaf coffee, unless it's in the morning, and I absolutely need my java fix.
1 C chocolate milk (check the sugar content, should have no added sugars)
2 cups ice cubes
1 oz sugar-free syrup (my favorite is a naturally-flavored raspberry syrup)
1-3 teaspoons decaf instant coffee, to taste
3 packets of splenda (to taste)
Put the ice cubes in the blender, and blend them on the highest setting for about a minute. Add in the rest of the ingrediants for another 30 seconds-1 minute. Pour into a TALL glass (20 oz or larger--this makes a lot) and enjoy.
I believe this is ok for phase 1--as long as the milk isn't too high in sugar. I haven't gotten to phase 2 yet, but I would try adding a banana with the milk to give it a slightly thicker consistency.
