Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      COVID-19 Resources »      Vaccine Update »      Updated Visitor Policy »      What We're Doing to Keep You Safe »

Spiced Brazilian Mocha

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Prep Time:  15 minutes

Cook Time:  20 minutes

Serves:  4 (1 cup each)

Per Serving:  140 calories, 6g fat, 21g carbs, 4g protein, 45mg sodium, 5mg cholesterol, 100mg calcium

NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), however NO cinnamon should be added as a garnish.  Those on a dairy restriction should use lactose or non-dairy versions of any below ingredients.

Ingredients:

2 cups freshly brewed coffee, any variety, decaf if desired

1 square unsweetened baking chocolate, chopped

¼ cup sugar

1 ½ cups milk (for a lactose-free diet, choose lactose-free milk)

1 tsp ground cinnamon

1 ½ tsp vanilla

¼ cup non-dairy whipped topping

Cooking Directions:

  1. Place coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk.
  2. Stir in sugar and cinnamon. Bring to a boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally.
  3. Pour into 4 large cups or mugs. Top with whipped topping. Garnish with a light sprinkling of additional cinnamon, if desired.

Recipe from: www.kraftfoods.com/kf