Sugarfreeicedrockyroadmocha Recipes

HOT MOCHA DRINK MIX

Steps:

• In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container.
• To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.

SUGAR FREE ICED MOCHA

Steps:

• Put water, half-and-half, cocoa, instant coffee, sugar substitute & vanilla in a blender & process on low speed until blended.
• Add the ice & blend on high speed until smooth.
• Serve immediately over ice.

SUGAR-FREE ICED MOCHA

Steps:

• I usually brew a full 12 cup pot of coffee (about 72 oz) and drink about 24 oz hot.
• With remaining pot, I put the cocoa powder in a beverage container, pour the coffee into the container, and place it in the refrigerator overnight.
• In a quart-sized mason jar, I put 6-8 pumps of sugar-free Torani syrup (about 1/4 cup) with half & half to taste.
• Shake beverage container until cocoa powder is mixed into liquid.
• Pour into mason jar that already contains sugar-free syrup and half & half, and enjoy.
• You will have enough for two days of mochas.

ROCKY ROAD MOCHA

Steps:

• Add boiling water to drink mix and peanut butter in mug; stir until mix is dissolved.
• Top with marshmallows. Let stand 1 min.
• Sprinkle with nuts.

RUTABAGA CASSEROLE

Steps:

• Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
• Mash rutabagas with grated carrots, sugar, and butter.
• Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.