8 servings (see notes) 2 Better Balance Bites/Blue Points (see notes)
Calories 80 Fat 1.6g Sat. Fat 0g Protein 1.4g Carbs 28g Fiber 1.2g Sugars 0.1g
Ingredients
· 3 1/2 cups almond milk
· 1/4 to 3/4 cup sugar replacement (see notes)
· 1/2 cup sugar-free caramel syrup (see notes)
· 1/3 cup unsweetened cocoa powder
· 1 tsp vanilla extract
Directions
1. Whisk milk and sugar replacement in a saucepan over medium-high heat. Once it begins to steam, whisk in the caramel syrup. Add in the cocoa powder, passing it through a fine-mesh strainer or sifter to remove any lumps and whisk in. Once it begins to boil, cook, whisking frequently, for 2 minutes.
2. Remove from the heat and whisk in the vanilla. Allow to cool to room temperature before pouring into a container.
3. Refrigerate up to 2 weeks. Shake well before use.
Notes
· You may get more or fewer servings, depending on how much creamer suits your tastes. I use about 1/3 cup of creamer for 12 oz of coffee.
· Sugar replacement is added according to taste, usually between 1/4 to 3/4 cup. I use 1/2 cup because of the addition of the caramel syrup and the nutrition facts are based on that amount. You can always increase or decrease the amount according to your taste OR simply add more sweetener directly to your coffee if you find you didn’t make it sweet enough.
· I used Smucker’s Sugar-Free Caramel Syrup and based the nutrition facts on that ingredient. If you use Walden Farms Sugar-Free Caramel Syrup, this will be 1 bite/blue point per serving, but the caramel flavor may be slightly milder. You can increase the caramel syrup to your taste.
· You can pass this through a fine-mesh strainer before storing to reduce the risk of any residue of cocoa, but I haven’t had any issues with this one in that regard.
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